Gluten Free Gulab Jamuns

Categories GF Indian Desserts0 Comments



Gulab Jamuns are my son’s most favourite among all sweets , second only to jalebis . I still haven’t cracked Gluten Free Jalebis and hence GF Gulab Jamuns are my best bet to please him .

My husband ( who has no problem with gluten) loves these Gulab Jamuns too . In fact I make them for festivals and do not mention them to be gluten free at all . I get multiple requests from friends and relatives asking for the recipe .

A recipe which is so so simple , and which I love to share with all.


Dairy in our house is only A2 Milk . A2 Milk is healing in nature and the very fact that we need to be on a gluten free diet means that there is some damage to our body which needs to heal . Be it the GI Tract, Nervous system issues, or any other. Healing foods are good to have !

Since I am very particular about not consuming A1 dairy at all , I do not even buy khova from the market and make it in house using my A2 milk .

Can Read more about A1 and A2 Dairy here : Why A2 Milk is better ?

and here : NDTV says this

For those who don’t mind having A1 dairy , can buy readymade khova from a place/brand you trust .

The Recipe for making GF gulab jamuns includes three main steps as below. Please read the entire post well before beginning to make the dish.

  1. Making the dough for jamuns
  2. Making of the sugar syrup
  3. Frying of the jamuns ( the balls)




  • Style of Preparation: kneading



100 gms Khova
one pinch GF Baking Powder
15 gms Home Made Gluten Free Maida
50 gms Milk ,Boiled and Cooled – ( required only for kneading)


  1. Whisk together the Home Made Gluten Free Maida and baking powder well .
  2. Rub the khova with your finger tips in such a way that the grainy texture of khova changes to a very fine , soft like cotton texture. Do this for good five to ten minutes . Ensure that you use only your finger tips as it needs to be handled very gently .
  3. Mix khova with the Home Made GF Maida & GF baking powder mix .
  4. Again knead using finger tips . Add milk half a tspn at a time and continue to mix gently using your finger tips only.
  5. Continue the above step untill you reach a stage where your dough comes together fairly well and it is silky soft at the same time.
  6. Now let the dough sit on the counter , covered well for some time ( about an hour ).



  • Cooking Technique: Boiling
  • Cooking Time: 10 mins



150 ml Sugar
150 ml Water


  1. Mix together Sugar and Water in a wide pan and keep it for boiling in the stove.
  2. Let it boil till sugar and water mix very well and the solution thickens a bit. The consistency should be a stage before it reaches one thread consistency.
  3. Some Elaichi/ Cardamom powder can be added to the solution for added flavor.


While the sugar syrup gets ready, let’s start frying the jamuns. We will add these hot jamuns to the still warm sugar syrup.




  • Cooking Technique: Deep-Frying
  • Cooking Time: 20 mins




  1. Take a wide mouth vessel with sufficient oil/ghee and keep it on medium flame. Once the oil is medium hot, reduce the flame.
  2. Make a few balls at a time and fry them at medium low flame. Too low will make them hard by evaporating all the moisture and too high will make them look cooked while still uncooked inside.
  3. The balls will rise to the top of the oil /ghee as they are fried. It is important to keep turning them over and around so that they are evenly browned on all sides. Once they reach a shade darker than golden brown color all around, remove them using a laddle and place them on kitchen towel for the oil to drain.
  4. Now place the still hot jamuns in the sugar solution . Continue till the dough is finished.
  5. You may at this stage itself place the sugar solution along with the jamuns on the stove on low flame for the jamuns to absorb the liquid and become soft. Be careful not to keep it for long so that they don’t break open.
  6. Step 5 can also be done after letting the sugar solution with added jamuns sit on the kitchen counter for a while as they absorb the liquid on their own , and later simmer them to turn softer.


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