Gulab Jamuns | How to make Gulab Jamuns

By Afreen Usman  |  19th Aug 2016  |  
5 from 1 review Rate It!
  • Gulab Jamuns, How to make Gulab Jamuns
Gulab Jamunsby Afreen Usman
  • Prep Time


  • Cook Time


  • Serves





About Gulab Jamuns Recipe

Everyone loves these yummy balls of joy, too hard to resist and as they say 'noone can have just one'. Inspired by Garima Sarolia to make these.

The delicious and mouthwatering Gulab Jamuns is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Gulab Jamuns is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Gulab Jamuns. Afreen Usman shared Gulab Jamuns recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Gulab Jamuns. Try this delicious Gulab Jamuns recipe at home and surprise your family and friends. You can connect with the Afreen Usman of Gulab Jamuns by commenting on the page. In case you have any questions around the ingredients or cooking process. The Gulab Jamuns can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Gulab Jamuns with other users

Gulab Jamuns

Ingredients to make Gulab Jamuns

  • 500 gms Khoya
  • 50 gms paneer
  • 125 gms maida
  • 1 tsp Baking powder
  • oil to deep fry
  • For sugar syrup
  • 750 gms sugar
  • 750 gms water
  • 1 -2 tsp elaichi powder
  • Optional dessicated coconut Pistachios, for garnishing

How to make Gulab Jamuns

  1. In a large mixing bowl, add the khoya and paneer, mash them till you get a uniform mixture, now add the maida and baking powder. Mix well and make smooth little balls.
  2. Mix well and make smooth little balls. In a large sauce pan, put the sugar and water to make the syrup, once all the sugar dissolves and the syrup starts boiling turn it off.
  3. Add the elaichi powder. Keep aside
  4. Heat oil in a pan, on low flame deep fry all the balls. Do not fry many balls together. Keep turning them so that they get a uniform colour. Once you get a nice brown colour put them into the syrup
  5. Let them soak for a few hours or overnight
  6. Serve warm

My Tip:

These can be served as it is or rolled in dessicated coconut

Reviews for Gulab Jamuns (1)

Asha Sharma2 years ago

My favourite Indian Sweet :)