Gulab Jamun

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

Rate This Recipe


  • 1 - lemon slice
  • 1 L - water
  • 50 g - chenna (milk solids left after removing the whey by way of curdling milk)
  • 150 g - mava
  • 30 g - maida (flour)
  • 10 g - cornflour
  • 1 tsp - green cardamom powder
  • 1/4 tsp - baking powder
  • 500 g - sugar
  • Canola oil for frying

How to Make Gulab Jamun

  • Mix sugar, lemon slice and water and keep on fire to boil. Remove any scum. Reduce to 3/4th.
  • Remove half of syrup, keep aside and boil the rest until it reaches 2-string consistency.
  • Remove from fire and keep warm.
  • Take clean marble or wide paraat; mix chenna and khoya together and mash with base of palm to ensure there are no grains. Mix in maida, cardamom powder, corn flour and baking powder.
  • Make into tight round balls of approximately 30 g each. Heat canola oil to medium-hot and gently slide gulab jamuns in oil.
  • Make sure you don't put any spoon now as there are chances it may break; wait till the gulab jamun starts to float.
  • Gently increase flame and cook until golden brown.
  • Remove and drop gently into light sugar syrup. Keep there for 10-12 minutes. Transfer the same into sugar syrup with 2-string consistency.
  • Let rest for half an hour. Before serving, gently heat with syrup.