Gulab Jamun | How to make Gulab Jamun

By foodn flavors  |  4th Nov 2015  |  
4.5 from 4 reviews Rate It!
  • Gulab Jamun, How to make Gulab Jamun
Gulab Jamunby foodn flavors
  • Prep Time


  • Cook Time


  • Serves





About Gulab Jamun Recipe

The halwai's craftsman who do this for a living

Gulab Jamun

Ingredients to make Gulab Jamun

  • milk powder - 250 gms
  • ghee - 75 gms
  • ice cold water - 120 ml
  • soda bi carbonate - 5 gms
  • all purpose flour/maida - 130 gms
  • Syrup sugar - 1 kg
  • water - 700 ml
  • cardamom powder - 10 gms
  • rose water - 10 ml
  • Sunflower oil - 2 liters

How to make Gulab Jamun

  1. Gulab Jamun Dough: Place milk powder in a mixing bowl, rub in the ghee gently to form a sandy texture. Add 100 ml of ice cold water and form a batter mixing it with your fingers. Check for consistency, add 20ml more if required.
  2. Rest in the fridge for 10-15 minutes. Remove, add the soda- bi- carbonate and mix it in with your fingers. Add the flour and form a soft dough. (Be careful not to work the dough as it will increase the gluten, you want soft jamuns)
  3. Dust a tray with flour or place a parchment and make small balls 15-20 grams each and arrange them on the tray.
  4. Sugar Syrup: In a sauce pan, bring water to a boil, add the sugar and allow it to melt and simmer for 10 minutes. Switch off the flame.
  5. Frying: Heat oil over slow to medium flame (140-150°C) this is quite essential as the jamuns have to cook through. Drop one jamun and check for coloring. Reduce flame if coloring quickly.
  6. Keep a small tray layered with paper towel to keep your slotted spoon. Drop the jamuns 8-10 pieces at a time and gently swirl the oil for them to float.
  7. Fry them until golden 6-7 minutes approx. Remove and soak them in the warm sugar syrup. Once all the jamuns are fried and soaked, flavor them with cardamom powder and rose water and give a gentle stir to mix.
  8. Serve warm or store them in a air tight container in the fridge for a couple of weeks.

Reviews for Gulab Jamun (4)

Reshma Salekar2 years ago

Tq..... yummy

Vijayalakshmi Upendra2 years ago


Kalyanisrinivas Kalyanisrinivas2 years ago

Thank q

Moumita Malla3 years ago