Gulab jamuns | How to make Gulab jamuns

6 reviews
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BySushreeta Supkar
Created on 7th Jan 2016
  • Gulab jamuns, How to make Gulab jamuns
  • Gulab jamuns | How to make Gulab jamuns (53 likes)

  • 6 reviews
    Rate It!
  • By Sushreeta Supkar
    Created on 7th Jan 2016

About Gulab jamuns

A very popular dessert of India.

Gulab jamuns is a delicious dish which is liked by the people of every age group. Gulab jamuns by Sushreeta Supkar is a step by step process which is best to understand for the beginners. Gulab jamuns is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Gulab jamuns takes 15 minute for the preparation and 60 minute for cooking. The aroma of this Gulab jamuns make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Gulab jamuns will be the best option for you. The flavor of Gulab jamuns is unforgettable and you will enjoy each and every bite of this. Try this Gulab jamuns at your weekends and impress your family and friends.

  • Prep Time15mins
  • Cook Time60mins
  • Serves5People

Video for key ingredients

  • How to make Chenna

Gulab jamuns

Ingredients to make Gulab jamuns

  • Chenna (Homemade paneer/cottage cheese) - 5 tbsp
  • Sooji - 1/2 tsp
  • Maida - 1/2 tsp
  • Mace powder - a pinch
  • Baking soda - 2 small pinches
  • A dash of Elaichi powder
  • Milk - a few drops
  • Sugar - 1 tsp + 1 cup
  • Water - 1 cup
  • Ghee - 1 tsp
  • Nakul dana - 5 pieces
  • Oil to fry
  • Few almonds to garnish

How to make Gulab jamuns

  1. Mash the chenna very well using your palm and fingers. Add the sooji, maida, elaichi powder, mace powder, baking soda, 1 teaspoon sugar and ghee to the mashed chenna.
  2. Mash again very nicely till it forms a very smooth lump. You may add few drops of milk if the dough becomes very dry or rough.
  3. Now make round balls half the size of lemons. Put one nakuldana in the centre of each gulab jamun balls. Fry the gulab jamun balls in the oil on a very low flame.
  4. They will turn golden brown and then dark brown. It should take 30 minutes to fry each batch. The gulab jamun balls will puff up and double in size.
  5. Now make a thin sugar syrup by boiling 1 cup sugar with 1 cup water. Add little elaichi powder to the syrup and let it come to a boil.
  6. Dip the hot fried gulab jamuns in this syrup and let them cook in the syrup for 10 minutes in a very low flame. Now take out the gulab jamuns from the syrup. Boil the syrup and reduce it to a thick sugar syrup.
  7. Let the gulab jamuns rest in this thick sugar syrup for atleast an hour.
  8. Garnish these gulab jamuns with slided almonds and serve them hot or in room temperature.

Reviews for Gulab jamuns (6)

BHUMIKA saxena4 months ago
Tried it... Really easy to make.. Thank you.!!
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anita chadha9 months ago
dats absolutely ryt..usinfg chenna is quite odd I think..
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Poonam Aroraa year ago
but gulabjamuns are made by khoya/mava not with chena. we can add chena with khoya if we want to make "Kala Jam"
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Sowmya Choudhary2 years ago
what is nakuldana
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Divyanshu Das2 years ago
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Mohini Ghadigaonkar-Khedekar2 years ago
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