Diwali 2025: 4 ways to make Gulab Jamun and 9 common mistakes to avoid

Diwali, the festival of lights is incomplete without the goodness of traditional Indian sweets. And one Indian sweet that is often celebrated on Diwali is Gulab Jamun. As diyas glow and homes fill with laughter, the aroma of freshly fried jamuns dipped in warm sugar syrup spreads festive cheer. Whether made with khoya, milk powder, or even bread, each golden ball captures the essence of celebration and indulgence. And with the news of adulterated sweets making headlines, it is best to fry these balls of happiness and taste at home. Take a look at these four ways of making Gulab Jamun at home and the common mistakes to avoid.

This is the classic one and to make it, take 1 cup khoya, ¼ cup all-purpose flour, and a pinch of baking soda in a bowl. Knead to make a soft dough using milk. Roll out smooth balls. Heat ghee or oil on low-medium flame. Fry the balls gently until golden brown. Dunk them in sugar syrup made with 1 cup sugar and 1 cup water, seasoned with saffron and cardamom powder.
Mistake to avoid: Avoid overcooking khoya, as it will make the dough dry and crumbly.

To make this, take 1 cup milk powder, ¼ cup all-purpose flour, and ¼ tsp baking soda in a bowl. Add 2 tbsp ghee and 3–4 tbsp milk. Knead a soft dough and roll out smooth balls. Heat ghee or oil on low-medium flame. Fry the balls gently until golden brown. Dunk them in sugar syrup made with 1 cup sugar and 1 cup water, seasoned with saffron and cardamom powder.
Mistake to avoid: Make sure not to add too much milk; it can make the dough sticky and soggy and spoil the end product.

To make this version of gulab jamun, take 6-8 slices of white or milk bread, remove the edges, add 4-6 tbsp milk and 2 tbsp milk powder. Combine well and knead a soft dough. Roll of small crack-free balls and heat ghee or oil on low-medium flame. Fry the balls gently until golden brown. Avoid overcrowding the pan. Dunk them in sugar syrup made with 1 cup sugar and 1 cup water, seasoned with saffron and cardamom powder.
Mistake to avoid: It is important that bread slices are not over-soaked, else they'll fall apart while frying.

To make this gulab jamun you need fresh and soft paneer. All you need to do is mash 1 cup paneer smooth along with, 2 tbsp milk powder, 1 tbsp all-purpose flour and 1 tbsp semolina along with 2 tbsp milk and a pinch of baking powder. Make sure the dough is not too hard. Roll out mini balls with no cracks and heat ghee on low-medium flame. Fry the balls gently, stirring continuously, until golden brown. Dunk them in sugar syrup made with 1 cup sugar and 1 cup water, seasoned with saffron and cardamom powder.
Mistake to avoid: Make sure that the paneer is kneaded properly and it should be smooth, not grainy.

Frying in hot oil: Make sure the oil is not too hot, it should be mildly hot, so that the brown colour comes gradually on the crust of balls.
Using cold syrup: Make sure that the sugar syrup is hot enough, when you add the balls, as the cold ones won't get absorbed by the balls.
Overcrowding the pan: Overcrowding the pan with too many balls will crack or cook the gulab jamuns unevenly.
Over-kneading the dough: This one leads to rock-hard gulab jamuns.
Skipping the resting step: Make sure to cover the balls with a wet cloth for 5-10 minutes before you dunk them in oil.

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