By Farrukh Shadab  |  23rd Dec 2015  |  
4.3 from 3 reviews Rate It!
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Khoya

About GULAB JAMUN Recipe

Just thinking about it, the mouth starts drooling. This attempt of Gulab Jamun is dedicated to my lovely 3yr old daughter who can go on and on eating Gulab Jamuns any time of the day. Alhamdulillah !! The outcome has made me overjoyed over my 200th post and at the same time over satisfied after seeing the sweet smile of my darling daughter.

GULAB JAMUN is one dish which makes its accompaniments tastier. With the right mix of flavours, GULAB JAMUN has always been everyone's favourite. This recipe by Farrukh Shadab is the perfect one to try at home for your family. The GULAB JAMUN recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing GULAB JAMUN is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of GULAB JAMUN is perfect to serve 6 people. GULAB JAMUN is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love GULAB JAMUN. So do try it next time and share your experience of cooking GULAB JAMUN by commenting on this page below!


Ingredients to make GULAB JAMUN

  • 400 gms, khowa/mawa at room temperature
  • 7 tbsp, all-purpose flour(maida)
  • 10 tbsp, milk powder
  • Generous 2 pinches of soda bi-carb
  • Few tbsp. of milk if required
  • Oil/ghee for frying
  • For Syrup:-
  • 4 cups, sugar
  • 4 cups, water
  • 1 tsp, cardamom powder
  • Few saffron strands
  • For garnish:-
  • Slivered pistachios and almonds
  • Silver warq (paper)

How to make GULAB JAMUN

  1. Prepare syrup by boiling sugar, water, cardamom powder. Remove scum if any. Add saffron and boil it for another 12-15 minutes on medium flame
  2. In a large bowl, grate khowa. Add maida, milk powder and soda. Mix them well
  3. Knead the mixture with heels of you palm so that everything gets blends well and comes together to form soft lumpfree dough. If dough is dry add few tbsp. of milk. Do not add to much at a time.
  4. (The khowa I used gave me the soft dough so I dint have to add milk at all). Keep it aside for 10 minutes
  5. Meanwhile heat oil/ghee in kadhai or pan. Make small equal sized smooth balls from the dough (while frying, the jamuns will double in size so make the small balls accordingly).
  6. Do not apply too much pressure and avoid cracks on jamuns. When the oil is hot, reduce the flame to medium low. Oil should be hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
  7. Gently slide the jamuns in the oil. Firstly jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
  8. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
  9. Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
  10. Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, atleast for an hour or so.
  11. Serve them warm garnished with silver paper and slivered pistachios and almonds. Enjoy them as it is or with ice cream of your choice.

Reviews for GULAB JAMUN (3)

samina khana year ago

Hi, I tried this recipe today, while frying my gulab Jamun's were breaking :pensive: any idea why ?? Thanks

netra singh2 years ago


Ankita Lunia2 years ago

Wow...Di Its tempting me :-)