Gulab Jamun | How to make Gulab Jamun

By Geeta Sachdev  |  5th Sep 2016  |  
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  • Gulab Jamun, How to make Gulab Jamun
Gulab Jamunby Geeta Sachdev
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About Gulab Jamun Recipe

Since my childhood, I am very fond of sweets in fact my all family members relish sweet dessert. Everyday my dad used to bring sweets for us, especially Gulab Jamuns, sometimes I also went with him. Once I asked shopkeeper for the recipe of Gulab Jamuns and he told me the recipe. After returning home I told my mom about the recipe and tried to make Gulab Jamuns with the help of my mom. We tried to make them very often and enjoyed it, it was a proud moment for me. I still make gulab jamuns with the same recipe for my kids and family members.

The delicious and mouthwatering Gulab Jamun is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Gulab Jamun 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 Jamun. Geeta Sachdev shared Gulab Jamun recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Gulab Jamun. Try this delicious Gulab Jamun recipe at home and surprise your family and friends. You can connect with the Geeta Sachdev of Gulab Jamun by commenting on the page. In case you have any questions around the ingredients or cooking process. The Gulab Jamun can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Gulab Jamun with other users

Gulab Jamun

Ingredients to make Gulab Jamun

  • Ingredients for gulab jamuns:
  • 1/2 cup maida/all purpose flour
  • 250 grams mava /khoya
  • 1 pinch of baking soda
  • Few pieces of kishmish/raisins and elaichi dana/sugar coated cardamom seeds
  • oil for frying
  • For the chashni/sugar syrup:
  • 2 and 1/2 cup sugar
  • 2 and 1/2 cup water
  • 4 to 5 crushed seeds of cardmoms
  • 1/4 teaspoon elaichi essence
  • 1/2 teaspoom kewra essence
  • 1/4 teaspoon lemon juice

How to make Gulab Jamun

  1. To prepare the sugar syrup, take sugar in a deep flat-bottomed pan. Add water and bring this mixture to boil over a high flame.
  2. When it comes to boil, reduce the flame to medium and cook until the sugar syrup is a little sticky or forms a one string consistency. Stir it occasionally in between. (It will take around 10-12 minutes over a medium flame.)
  3. Add in lemon juice, turn off the flame and keep it aside. Once it becomes a little cool, sieve it in a serving bowl, then add in the elaichi and kevra essence.
  4. To prepare the gulab jamuns, crumble the mava with your hands in a big vessel/utensil. Then add the sifted maida in it. Mix it well by gently adding baking soda, then knead all of them together until a smooth dough is prepared. (If required add a few teaspoons of milk to knead and form a smooth and soft dough.)
  5. Divide the dough into 20 equal parts or more. (Do not make very large balls because they will increase in size after deep frying and soaking it in the syrup.)
  6. Grease your hands with ghee or oil, take one part out of the divided parts and flatten it a little. Then fill one raisin and elaichi/cardamom in it and make a smooth ball.
  7. Similarly make balls of all the dough. (Make sure that there is no crack on the surface of the balls because this will make the jamuns crack open while deep frying.)
  8. Heat ghee or oil in a pan on a medium flame. When the ghee is medium hot deep-fry them over a low to medium flame till it's light and golden brown in colour. Deep fry them until they turn golden brown in colour.
  9. Then drain and transfer them over a kitchen napkin and let them cool for 5-minutes. (Do not add them directly into warm sugar syrup. Add the fried balls into warm sugar syrup (not hot). If you add them into hot syrup, they will shrink in size.)
  10. Soak them in the syrup for at least 4 to 5 hrs for best results. You will see the jammuns increase to almost double of it's size.
  11. The gulab jamuns are ready to be served. Serve them warm or chilled.

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