Gulabjamun | How to make Gulabjamun

4.5 from 2 reviews
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By Mamta Joshi
Created on 11th Mar 2017
  • Gulabjamun, How to make Gulabjamun
Gulabjamunby Mamta Joshi
  • Gulabjamun | How to make Gulabjamun (21 likes)

  • 2 reviews
    Rate It!
  • By Mamta Joshi
    Created on 11th Mar 2017

About Gulabjamun

Sweet made of khoya. Khoya balls deep fried and dipped in sugar syrup. This is my mother's recipe

Gulabjamun, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gulabjamun is just mouth-watering. This amazing recipe is provided by Mamta Joshi. Be it kids or adults, no one can resist this delicious dish. How to make Gulabjamun is a question which arises in people's mind quite often. So, this simple step by step Gulabjamun recipe by Mamta Joshi. Gulabjamun can even be tried by beginners. A few secret ingredients in Gulabjamun just makes it the way it is served in restaurants. Gulabjamun can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gulabjamun.

  • Prep Time30mins
  • Cook Time30mins
  • Serves10People

Ingredients to make Gulabjamun

  • Khoya(mawa) (special for gulabjamun)1/4 kg
  • Fine semolina (Rava) 50 grams
  • Ghee for frying
  • Saffron strands few
  • Sugar 200 grams
  • Water 1 small cup

How to make Gulabjamun

  1. Mix khoya and semolina well
  2. Keep covered for 20 minutes
  3. Take sugar in a deep pan add water and boil
  4. Make syrup of one string consistency
  5. Remove from heat
  6. Add saffron strands
  7. Now heat ghee in a wok
  8. Mash above made khoya dough with your palm
  9. Divide into small equal portions
  10. Make balls
  11. Deep fry them in ghee on low heat
  12. Immediately transfer to the luke warm sugar syrup.
  13. Keep for few minutes
  14. Serve
My Tip: Frying should be done on low heat. While serving make syrup luke warm and add gulabjamun and then serve

Reviews for Gulabjamun (2)

shanti chawla7 months ago

Pushpa kannan7 months ago fav :-)

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