Website of the Year India 2015

Stuffed Gulab Jamoons Recipe

Stuffed Gulab Jamoons is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 30
Rated 5 based on 100 votes


  • For dough:
  • 500 g - khoya
  • 125 g - plain flour
  • 1/4 tsp - baking soda
  • 1/4 cup - Milk
  • 1/4 tsp - Cardamom powder
  • 1 pinch - Saffron strands
  • 250 g - Sugar
  • Ghee to deep fry
  • For stuffing:
  • 1/2 cup - Coconut flakes fine
  • 1/2 cup - khoya
  • 1 tbsp - Poppy Seeds (khuskhus)
  • 1 tsp - Cardamom powder
  • 1 tbsp - crushed Almond
  • 1/4 cup - Sugar ground
  • 1 tbsp - cold Milk
  • How to Make Stuffed Gulab Jamoons:

    1. For filling: Roast coconut flakes lightly. Cool.
    2. Mix all other ingredients except cold milk.
    3. Sprinkle 1 tbsp. milk on filling and mix.
    4. Check for sweetness.
    5. Form tiny marble sized balls. Keep aside.
    6. Method for dough:
    7. Crumble the khoya.
    8. Sieve in the flour and soda together.
    9. Mix in the cardamom powder and crushed saffron.
    10. Mix well to form a soft dough. Use as much milk as required for kneading.
    11. Make balls of even size.
    12. While making balls, first flatten the portion on palm.
    13. Place filling ball in centre.
    14. Fold over gulab jamuns dough, roll so that filling is embedding inside.
    15. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamuns.
    16. When they rise up put back on fire and fry till medium brown.
    17. Remove from ghee and put in the syrup. Soak for 10 mins. Drain and transfer to a glass bowl.
    18. Repeat for all the balls. When done, pour the remaining syrup over the jamuns.
    19. Microwave lightly or warn over boiling water before serving.
    20. To make the syrup:
    21. Take the sugar in a heavy pan and add water to just cover the sugar.
    22. Boil and add a tbsp of milk to separate the dirt. Strain and boil again.
    23. The syrup is done when you drop it from a spoon and it falls in a thin single thread.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more