Gulab Jamoon

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

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

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  • 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

How to Make Gulab Jamoon

  • Crush the khoya. Sieve in the flour and soda together.
  • Mix in the cardomom powder and crushed saffron.
  • Mix well to form a soft dough. Use as much milk as required for kneading.
  • Make balls of even size. Makes about 25-30.
  • Heat the ghee very well. Take off from the fire and cool a little. Let in some of the jamoons.
  • When they rise up put back on fire and fry till medium brown.
  • Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
  • Repeat for all the balls. When done pour the remaining syrup over the jamoons.
  • Microwave lightly or warn over boiling water before serving.
  • To make the syrup:
  • Take the sugar in a heavy pan and add water to just cover the sugar.
  • Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
  • The syrup is done when, while dropping from a spoon it falls in a thin single thread.