Stuffed gulab jamun | How to make Stuffed gulab jamun

By Aayushi Manish  |  22nd Mar 2016  |  
4.3 from 3 reviews Rate It!
  • Stuffed gulab jamun, How to make Stuffed gulab jamun
Stuffed gulab jamunby Aayushi Manish
  • Prep Time


  • Cook Time


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About Stuffed gulab jamun Recipe

gulab jamun stuffed with raisins

Stuffed gulab jamun

Ingredients to make Stuffed gulab jamun

  • For sugar syrup 2 cup sugar
  • 2 1/2 cup water
  • 1/4 tsp cardamom Powder
  • Few saffron (soaked)optional
  • 1 cup unsweetened milk powder or dry milk
  • 3 tablespoons flour
  • 1 tablespoon butter at room temperature
  • 1/4 teaspoon baking soda
  • raisins-10-12 (stuffing)
  • 1/3 cup whole milk

How to make Stuffed gulab jamun

  1. Place the sugar, water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat. Set the syrup aside.
  2. Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.Then add butter and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.
  3. When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.After resting, the dough will be less sticky, airy and a little firmer. If i'ts too loose, sprinkle a little flour.
  4. If it's too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks
  5. Dip your fingers in oil /ghee or butter to avoid sticking.Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature.
  6. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
  7. Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
  8. Repeat with all the dough. Let fried jamuns cool.Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving.

My Tip:

soft dough & balls without cracks,make small size ball.once soaked in syrup it become double in size . while frying don't keep on turning ,once u drop in pan/kadai .let it come up on own.then do it very slowly once -twice Sugar syrup neither very thick nor thin .jamun doesn't soak syrup,heat it for 2-3 min ,once u see its boiling a bit ,turn off heat & leave .

Reviews for Stuffed gulab jamun (3)

simranjit sardar2 years ago

wow...i love gulabjamun

Vandana Nema2 years ago

thank you

vinodini Korpe2 years ago