Gulkand Gulab Jamun Recipe, Instant gulkand stuffed gulab jamun using Gits ready to make mix
Prep time
Cook time
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Gulkand Gulab Jamun Recipe, Instant gulkand stuffed gulab jamun using Gits ready to make mix.
Recipe type: Dessert
Cuisine: Indian
Serves: 12 big Jamuns
  • 1 cup instant gulab jamun mix, I have used 100 grams gits gulab jamun mix, you can use any brand of choice
  • 2 to 3 tbsp milk or water(50 to 60 ml)
  • 3 to 4 tbsp Gulkand(i have used organic gulkand)
  • 1½ cup sugar(300 gram)
  • 1½ cup water+ 2 tbsp(320 ml)
  • 3 cardamom, powdered or few strands of saffron / Kesar
  • oil/ghee for deep frying
  1. Heat a pan take 1½ cup sugar and 1½ cup water, add cardamom powder or few strands of saffron / Kesar and get to a boil.
  2. further, simmer for 4 minutes or till sugar syrup turns slightly sticky, switch off the flame sugar syrup is ready, cover and keep aside.
  3. now in a mixing bowl take 1 cup instant gulab jamun mix, add 3 tbsp of warm milk or water and combine the dough.
  4. make a smooth and soft dough, if the dough is little sticky don't panic and add some or flour or anything, just leave it.
  5. grease your hands with ghee, take a pinch of dough to flatten it and take ⅓ tsp of gulkand, keep in the middle of the dough, seal and roll it.
  6. make sure there are no cracks on balls.repeat this for the rest of the dough.
  7. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
  8. fry the balls on low flame stirring in between.
  9. fry till the balls turn golden brown. drain and keep aside.
  10. immediately, drop the hot jamuns into the hot sugar syrup.
  11. cover the lid and rest for 30 minutes at least.
  12. finally, the gulab jamun has doubled in size. serve warm with ice cream or warm.
important Things to Remember:
1. Always check the expiry date while buying it from the store.
2. Also, check the measurement given at the back of the pack if you are using gits Instant gulab jamun mix then check the cup measurement that I have mentioned above.
3. I made big balls so got around 12 jamuns. It's according to you how big or small you are making it.
4. For soft juicy gulab jamuns, both the sugar syrup and fried gulab jamun should be hot, it should not be either cool or warm.
5. If the sugar syrup isn't enough also the jamuns will not get doubled in size.
6. If the dough is very tight, then crackle will happen and also roll it gently.
Recipe by Prema's Culinary at