Thursday, 4 July 2013

Gulab Jamun

Pin It Now!
A few months back I posted a recipe of Gulab Jamun made with khoya, although nothing can beat the taste of those gulab jamuns, but there are many other ways in which you can make gulab jamuns in case you don’t have access to khoya. Here’s an easier version of making Gulab jamun at home, you can serve them warm, cold or at room temperature..
gulab jamun


For the sugar syrup:

1 & ½ cups sugar
2 cups water
¼ tsp cardamom powder or 4 green Cardamom pods
1/34 tsp yellow or orange food color
2-3 drops rose water/essence


Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom pods, rose essence and food color and let it simmer on low heat for 4-5 minutes. Turn off the flame, make sure it's warm or at room temperature before soaking the jamuns in syrup. 

For Jamuns:

 1 cup full Cream Powdered milk (8 tbsp heaped)
1 tbsp leveled all Purpose flour (Maida)
1 tsp leveled baking powder
1 tbsp melted ghee/oil
1 medium/small sized eggs (at room temperature)

ghulab jamun


1)  Take a big mixing bowl makes sure it's dry; there should be no trace of water in it.

2) Add in the milk powder, baking powder, all purpose flour and combine it all with a spoon

3 Now add in the egg and the ghee, and mix every thing together with the tips of your fingers.

4) Kneed the dough well by dragging the palm of your hand hard on the dough. Keep scooping it back to together and knead more until you have a smooth ball and a slight gloss appears. 

5) Divide the dough in 12 equal parts and make round or oval shaped balls. To make the balls apply some pressure at first and then release when forming the balls.

6) Heat the oil on medium flame. Fry the jamuns till golden brown over low flame, keeping oil temperature uniform.

7) While frying keep rolling the jamuns around so they are evenly browned. Once they get uniformly brown on all the sides, remove them from the oil with the help of slotted spoon. Leave them on kitchen paper for a few minutes before adding them to the sugar syrup.

8) Fry 3-4 jamuns together depending on the size. But make sure not to crowd them since it would bring down the temperature of the oil/ghee and the result would not be that good and the jamuns won’t be cooked inside and might end up being soggy. Drop all the fried jamuns in the syrup and let it soak for at least 30 minutes to an hour.


  1. I've been craving jamun's for a while now but have'nt succeeded in making good ones, might try this out.

  2. jamuns anytime...

  3. hi...doesn't Maida (all purpose flour)makes jamuns harder from inside???
    well, this has been an issue when I made using this recipe, so please if you've any tip to make them soften inside.