Gulab jamun recipe

Gulab jamun recipe fried balls are soaked in sugar syrup till soft and plump.

gulab-jamun-recipe-1

This is one of the popular sweet made during Diwali and other festivals. My mom makes this 5 days before Diwali and we enjoyed throughout the week without worrying about calories.

Many times you will find this dessert in the wedding meals or on special occasions.

There are many variation in making gulab jamun recipe e.g. made with milk powder, made with potatoes or sweet potatoes, made with bread. But nothing will beat the taste, flavor and richness of the traditional version which is made from khoya.

These gulab jamun are made with khoya or mawa. For binding all purpose flour is added.

Since the rose syrup is added in the syrup so the name says ‘gulab’. While the fried balls are jamun fruit like soft, juicy and melt in your mouth, so the word ‘Jamun’

Making this traditional Indian sweet is very easy. You need to keep few points in mind, I have mentioned those in the instructions below. Read them and follow them, you will not fail.


How to make gulab jamun recipe (Step by Step Photos):


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1) If using frozen khoya like me then defrost and grate it. Measure it to 1 cup tightly packed. If using fresh khoya then crumble it, measure and use.
Gulab jamun recipe

2) Add khoya in a bowl along with all purpose flour, baking powder and cardamom powder.
Gulab jamun recipe

3) Mix it with your hand and try pinching together it starts to come together. Sometimes Fresh mawa has too much moisture, in that case you may need more flour.
Gulab jamun recipe

4) Now add a teaspoon of water at a time and gather them to make a firm ball. DO NOT knead or overwork, just gather. If using fresh mawa which has more moisture then you may need to reduce or eliminate the water amount. Here I have used frozen khoya which is dry, so I added water for binding. So In short, adjust the flour and water amount as per your khoya quality.
Gulab jamun recipe

5) Now divide the dough into small portions and make smooth balls. There should not be any cracks or wrinkles.
Gulab jamun recipe

6) Similarly make all the balls, I got 22. keep in the fridge for 10 minutes.
Gulab jamun recipe

7) Meanwhile make sugar syrup. Take sugar, saffron and cardamom powder in a pan or patila.
Gulab jamun recipe

8) Add water and turn the heat on medium. Let the sugar melt.
Gulab jamun recipe

9) One it starts boiling, let it simmer for 2-3 minutes and then turn off the stove. Add rose water and stir. We just need syrup, we are not looking for any string consistency.
Gulab jamun recipe

10) Now heat the oil or ghee in a pan on MEDIUM-LOW heat for frying. For richer taste use ghee otherwise use oil like me. Oil should be just hot, NOT too hot like we do for pakora. Try checking by adding small portion in the oil, it stays in the bottom for few seconds and then comes on top steadily, meaning oil is perfect for frying. If the added dough comes on top quickly meaning oil is too hot. Add few balls in the oil and fry.
NOTE: if they break while frying, add some more flour in the dough. So always fry just one to check.
Gulab jamun recipe

11) Keep moving and turning around till they get golden brown in color. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot otherwise your will have raw lump in the center of the ball.
Gulab jamun recipe

12) Once fried remove them in the plate and fry rest. One batch will take around 7-8 minutes. Once fried all of them let it cool for 5 minutes only. Do not add hot, fried jamun in the syrup, let it cool slightly and then add.
Gulab jamun recipe

13) Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning they are not fried properly, they are heavy and dense or they are raw from inside. Let it sit for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size.
Gulab jamun recipe

It stays good for a week or more (depending the weather in your area) at room temperature.

Serving suggestion: Enjoy this gulab jamun as a dessert after meal or along with your meal. This is usually made during festivals like Navaratri, Diwali, Dussehra, Holi, Rakshabandhan and so on. Many prefers to have it warm, if so you can microwave it for few seconds.

gulab-jamun-recipe-2

Gulab jamun recipe (How to make gulab jamun with khoya)
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Gulab jamun recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 22 no.
Calories 207 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For gulab jamun recipe:

  • 1 cup Khoya (Mawa) fresh or frozen
  • 2 1/2 tablespoons All purpose flour (Maida)
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Green cardamom seeds powder
  • 1 1/2 tablespoons Water
  • Ghee (clarified butter) or Oil, for deep frying

For sugar syrup:

  • 1 1/2 cups White granulated sugar
  • 1 1/2 cups Water
  • ¼ teaspoon Green cardamom seeds powder or 3-4 whole cardamoms
  • few strands Saffron optional
  • 2 teaspoons Rose water

Instructions

Making the dough:

  1. If using frozen khoya like me then defrost and grate it. Measure it to 1 cup tightly packed.
  2. If using fresh khoya then crumble it, measure and use.
  3. Add khoya in a bowl along with all purpose flour, baking powder and cardamom powder.
  4. Mix it with your hand and try pinching together it starts to come together. Sometimes Fresh mawa has too much moisture, in that case you may need more flour.
  5. Now add a teaspoon of water at a time and gather them to make a firm ball. DO NOT knead or overwork, just gather.
  6. If using fresh mawa which has more moisture then you may need to reduce or eliminate the water amount. Here I have used frozen khoya which is dry, so I added water for binding. So In short, adjust the flour and water amount as per your khoya quality.
  7. Now divide the dough into small portions and make smooth balls. There should not be any cracks or wrinkles.
  8. Similarly make all the balls, I got 22. keep in the fridge for 10 minutes.

Making sugar syrup:

  1. Meanwhile make sugar syrup. Take sugar, saffron and cardamom powder in a pan or patila.
  2. Add water and turn the heat on medium. Let the sugar melt.
  3. One it starts boiling, let it simmer for 2-3 minutes and then turn off the stove.
  4. Add rose water and stir. We just need syrup, we are not looking for any string consistency.

Making gulab jamun recipe:

  1. Heat the oil or ghee in a pan on medium-low heat for frying.
  2. Oil should be just hot, NOT too hot like we do for pakora. Try checking by adding small portion in the oil, it stays in the bottom for few seconds and then come on top steadily, meaning oil is perfect for frying.
  3. Add few balls in the oil and fry.
  4. Keep moving and turning around till they get golden brown in color. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot otherwise your will have raw lump in the center of the ball.
  5. Once fried remove them in the plate and fry rest.
  6. One batch will take around 7-8 minutes.
  7. Once fried all of them let it cool for 5 minutes only.
  8. Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup.
  9. Let it sit for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size.

Notes

*Nutrition information is a rough estimate for 1 serving (=2 gulab jamun fried into oil not ghee)

Nutrition Facts
Gulab jamun recipe
Amount Per Serving
Calories 207 Calories from Fat 86
% Daily Value*
Total Fat 9.6g 15%
Saturated Fat 2.7g 14%
Cholesterol 12mg 4%
Sodium 20mg 1%
Potassium 37mg 1%
Total Carbohydrates 29.4g 10%
Sugars 27.3g
Protein 2.7g 5%
Vitamin A 2%
Vitamin C 0%
Calcium 5%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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