Sunday, 12 October 2014

Gulab Jamun

Gulab Jamun

Gulab Jamun !!! every one loves it. It is the most popular and loved dessert in India. A melt-in-mouth traditional Indian dessert which is specially prepared during festivals like Diwali.

Gulab Jamun made of khoya, deep fried and soaked in rose or cardamom flavored
sugar syrup. The 
spongy khoya balls become super soft and juicy. Every bite of this
sweet tastes 
so heavenly.  

This dish is easy to prepared and can be enjoyed both hot as well as cold.

Gulab Jamun

Gulab Jamun


1 cup khoya (sugarless)
1/3 cup fine flour 
1 pinch cooking soda
Oil/ghee for deep frying

For  sugar syrup:

1 1/2 cup sugar
2 cups water
1/4 tsp cardamom powder
1/4 tsp rose essence


1. In a wide pan mix water, sugar & cardamom powder.

2. Dissolve sugar over low heat. when sugar dissolves, turn heat to medium and
    let it boil for 1-2 mins.

3. Now switch off  flame.When  sugar syrup cools, add rose essence and mix well.

4. Bring the khoya to room temperature. Passed khoya through a sieve with big
    holes to make it soft & easier for kneading. It is not necessary, 
if  you are using
    homemade khoya.

5. In a bowl mix khoya, fine flour and cooking soda. Let dough sit for 5 mins.

6. Now divide dough into equal parts & make smooth balls without cracks. 

7. Heat ghee/oil in a kadhai, when ghee is hot, turn heat to low & fry
Keep stirring it gently for even browning.

8. Once they turn golden brown, remove them from ghee, drain in absorbent 
    paper & immediately add it to syrup.

9. Let all gulab jamuns soaked in sugar syrup for 2-3 hours. 

10. Serve warm or chilled.

Gulab Jamun


1. Gulab jamuns should be fried on very low flame. If heat is high, gulab jamuns will
    turn immediately brown & inside will remain uncooked.

2. If ghee is not hot enough, jamuns will get cracked & become more oily.

3. Keep turning gulab jamun while frying to ensure even browning, but be gentle.

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