Indulgence time with the Gulab Jamun

Last Updated : 26 Apr 2016


Recipes 122
  • Servings
  • 8
  • Cook Time
  • 20min
  • Prep Time
  • 37min

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Gulab jamun recipe, literally meaning ‘rose berry’ is the quintessential and gorgeous sweet treat offered by India. It is also a very popular sweet item in other countries of South Asia and some Caribbean nations. The word "gulab" is originated from the Persian words gol (flower) and āb (water) that indicates the scented rose water. Traditionally prepared from freshly curdled milk, gulab jamun is a sweet of the medieval India when the Mughals introduced this heavenly sweet. Known for their fine taste in art and beauty, Mughals were also keen on exploring variety of food. As time passed by, this soft and indulgent gulab jamun gulab recipe with milk powder has travelled places, won many hearts and received a few variations. But today I will be sharing with you how to make gulab jamun in the classic, ageless, and the original way to prepare gulab jamuns.


  • 100 gm khoa/dried milk (you can also use unsweetened khoa and use more sugar)
  • 100 gm paneer (Chhena)
  • 50 gm ararot (Corn flour,Maida,Rava Sooji)
  • 1 tablespoon milk
  • Ghee/oil for shallow frying
  • 0.25 teaspoon baking powder
  • 4 cardamoms (powdered)
  • 20 pistachios crushed and diced for garnishing (optional)
  • 250 gm sugar
  • 1 tablespoon rose water
  • 1 cup water
  • 1 tablespoon milk (optional)


  • Put the khoa and knead it well to ensure that there are no lumps
  • Now add paneer, ararot, cardamom powder, baking powder, along a little milk to the khoa and gently mix it again to make a smooth and dough and keep aside to rest
  • In a kadai boil 1 cup water and sugar to make the sugar syrup
  • When you find that the syrup has reached one string consistency turn off the stove (by keeping a drop of syrup in between your thumb finger and index finger check if it forms thin string)
  • Now mix the rose water with the sugar syrup and leave it to cool down at room temperature
  • At this point, start preparing the jamun balls by applying oil/ghee on your hands
  • Keep a small portion of the dough in the centre of your palm and give it the shape by circular motion of your palms
  • Now heat oil in a pan fry them in low flame till golden in colour
  • Strain the excess ghee and transfer this balls to the sugar syrup that was prepared earlier
  • Once that is done keep the pan of gulab jamuns with syrup on a low flame for 2-3 few minutes till it gets bigger and softer by absorbing the hot syrup
  • The longer time you keep the jamuns soaked in the syrup, tastier it will get
  • Make sure syrup bowl should be flat and have enough space for jamun balls ( because they swell after absorbing syrup)
  • Dress the gulab jamuns with crushed and diced pistachios and scented sugar syrup before serving (optional)



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