Monday, October 20, 2014

Gulab Jamun

Gulab jamuns are melt in mouth, sweet dumplings made with Khoya and Paneer soaked in sugar syrup. A Traditional dessert and an all time favorite at any occasion

This Diwali, why not make these at home, so here is a simple recipe to make these gorgeous looking gulab jamun, n trust me its not the difficult too. Oh! yes, please don't forget to read the notes as they are very important and will help in making perfect Gulab Jamuns.  


Khoya / Mawa - 1 cup
Chenna / homemade paneer - 1/4th cup
Maida - 1 tablespoon
Baking powder - 1/8th teaspoon
Cardamom powder - 1/4th teaspoon
Sugar - 1 1/4th cup
Water - 1 1/4th cup
Pistachios -10-12
Oil or ghee for frying the Gulab Jamuns


Grate Khoya / Mawa in a large mixing bowl or parath, add crumbled chenna, maida and baking powder. Mix well and kneed with your palm to ensure that there are no lumps and the mixture should reach a smooth dough like consistency.
Cover the dough and let it rest for 20-25 minutes.

Take a small portion of the dough and roll into a ball almost 2 cm in diameter. The above quantity would make around 16 - 18 balls. Cover and keep aside for around 5-7 minutes.

Mix sugar, cardamom powder  and water in a pot, boil until all the sugar has melted,  but don't let it thicken to a one string consistency. Turn off the heat and keep aside.

Heat oil in a kadhai or frying pan,once moderately hot reduce the flame to low, wait for a minute or so and add gently add the gulab jamuns to the oil. Keep rotating them in the oil so that they are evenly golden browned on all sides, Remove the fried gulab jamuns with a slotted spoon and let them cool for 4-5 minutes before adding to the sugar syrup.

Add the gulab jamuns, along with chopped pistachios to the warm sugar syrup, if the sugar syrup has cooled down then don't forget to warm it before adding the gulab jamuns. Let the Gulab Jamuns soak in the sugar syrup for at least 1-2 hours before serving.

Enjoy garma garam home made Gulab Jamuns this festive season.



I have used home made Khoya / Mawa to make the Gulab Jamuns,recipe for the same is on the blog and here is the link to the same.
Link to Khoya  / Mawa -

While mashing the grated khoya and paneer ensure that there are no lumps as this will effect the texture of the gulab jamuns, Bits and pieces of mawa or paneer will give a granular texture, which is not very plesent, as we would like our gulab jamun to be smooth and just melt in the mouth.

When making the gulab jamun balls if the mixture seems crumbly, just add a few spoons of milk to bring the dough together, cover and keep aside for 5-7 minutes and then roll into smooth balls.

Donot overcrowd  the kadhai while frying the Gulab Jamuns ad they tend to expand while frying.

If there are any impurities in the sugar syrup, just add a tablespoon of milk, this will help form a scum on top which can be easily be removed with a spoon.

Let the Gulab jamuns cool before you add them to the warm sugar syrup, if the gulab jamuns are hot then the syrup will not penetrate well, loose there shape, as a result it will have a hard center and a chewy texture.



  1. tempting jamuns...thanks for the recipe

  2. Everyone's favourite !
    Lovely clicks .

  3. I am drooling already... Feel like eating them all :)

  4. Your Gulab Jamun Looks very delicious, Eager to have this one. Thanks for sharing this.

  5. tempting gulab jamun .....looks awesome!

  6. yummy...awesome all time favourite...the picture invites a lot...lovely photos

  7. I am already drooling... My favorite...