Gulab Jamun

by - April 30, 2016

Today I am sharing my Gulab Jamun recipe with you all. It is probably one of the most popular Indian desserts ever. You will find this everywhere, from family dinners to weddings.


For Dough:

Khoya(mawa)- 250 gm
All purpose flour (maida)- 3 tablespoons
Semolina - 2 tablespoon
Baking powder - 1/2teaspoon
For sugar syrup:
Sugar - 1.5 cup
Water - 3 cup
Rose water - 1 teaspoon
1/2 teaspoon - Lime juice or may be a little less
Cardamom powder - 1/4 teaspoon


People prepare it in many ways, with Mawa, milk powder and even bread but the traditional way to make them is with Khoya/Mawa. Khoya is basically a dry evaporated milk solid.

We'll prepare the sugar syrup first:

Add in sugar and water in a pan
Switch the flame on and stir continuously till the sugar melts
Now add lemon juice so the sugar doesn't form crystals
Add cardamom powder and rose water
Let it boil till it forms a 1 sring sugar syrup


We'll prepare the dough with Mawa/Khoya and make little balls out of it

Pour your Mawa into a bowl and crumble it
Add all purpose flour for binding, Semolina to bring in some crispiness
Knead for 2 minutes or so
Add baking powder so the gulab jamun rise
Add a little bit of milk
Knead for about 2-3 minutes so the dough becomes smooth
With the help of a spoon, pull out equal sized balls
Mash again with your hands and make into smooth balls so we don't get cracks
Prepare all the balls similarly

Heat the oil for frying
Its very important that you fry on low or medium heat
if you fry on high flame, the gulab jamun will appear cooked from the outside only but from inside they'll be left uncooked
to check if the oil is hot enough, pull out a small ball from the dough
dip it into the oil, if it sits firstbut rises up slowly, it means that the oil is hot enough to fry the gulab jamun

Now fry on low to medium heat
With a wooden spatula keep moving the oil so that the gulab jamun get fried well
Fry till golden brown from both sides
Put them on a kitchen towel or tissue paper to remove excess oil
Now keep them in the sugar syrup and cover them up for half an hour so that the gulab jamun get immersed in the sugar syrup

And Done!

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