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Gulab Jamun


Gulab Jamun – a traditional sweet of India which has probably the largest fan following. Soft, spongy and absolutely melt-in-the-mouth delicacy, it’s time to pamper your taste buds with its unforgettable taste. When you look at a Gulab Jamun you just have to smile!

There are many readymade mixes in the market today – but they don’t stand a chance next to this recipe of mine . Do try this recipe out and let me know.

I have not added rose water, just kept to cardamom powder and a few strands of saffron to keep the sugar syrup rich and flavourful. This is another favourite at home, have tried out umpteen recipes using milk powder, paneer etc. etc- sometimes with a stuffing of dry fruits – all not required. Either the syrup is too sweet or too strong- a flavour of rose essence perhaps or the stuffing – just not to your liking. It’s like we are trying too hard to play with this traditional sweet.

Just stick to the basics and you’ve got a winner on your hands:

Happy to be sharing this winner of a recipe- it’s a sure hit!


  • Mawa  or unsweetened Khoa – 200gms
  • Baking soda-1/8 tsp ( a small pinch)
  • Maida – 1/2 cup 
  • Rava – 1 tbsp
  • Milk – 1 tablespoon
  • Sugar -1 and a 1/2 cups
  • Water 2 and a 1/2 cups
  • Cardamom powder – 1/2 a teaspoon or seeds of 6-8 cardamoms powdered 
  • Saffron strands – a few 
  • Milk – 1/4 cup


  • Khoa should be at room temperature.
  • Grate the khoa into a small bowl.
  • Knead well till smooth and silky.
  • Add the baking soda, rava and the maida and mix well to a smooth dough.
  • You may add a tablespoon of milk to bring it all together.
  • Do not knead at all.
  • Take a small ball of dough between your palms and apply pressure while shaping it into a perfect ball. Repeat with the remaining dough and keep aside. There should be no cracks on the surface. You will get around 18 small balls , keep in mind they will increase in size slightly once they are soaked in the sugar syrup.

To Fry:

  • Heat oil in a kadai and turn down the flame to MEDIUM. Drop in one dough ball to  check and see if the oil is too hot-( will change colour immediately and will rise to the surface immediately ).
  • If not, carry on frying on a medium flame till golden brown, remove and keep aside on a tissue.

For the sugar syrup:

  • Bring water and sugar to a boil together.
  • Add the cardamom powder and saffron strands.
  • Add about 3-4 tablespoons of milk and allow the sugar syrup to boil.
  • Once the scum or dirt comes to the surface, with the help of a strainer/sieve, remove the scum from the surface.
  • After about 15 minutes on high flame, put off the syrup and let it cool.
  • Once the syrup has cooled down, add the jamuns and let it soak for an hour or so before serving.
  • If you add the jamuns to hot sugar syrup they will shrink in size.

Chefs tips:

  • Knead the Khoa to a smooth dough.
  • Add a tablespoon of milk at a time.
  • Once the milk is added, DO NOT knead.
  • To clarify the sugar syrup the milk is added.
  • The sugar syrup has to be warm when the fried jamuns are added.
  • This serves 5-6.

Till my next post,



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