Gulab Jamun

  • Prep Time
    15 minute
  • Cook Time
    30 minute
  • Serving
    5 People
  • View

Gulab Jamun is a popular Indian sweet made with khoya (mawa) and sugar syrup. This is a tried and true Gulab Jamun recipe with khoya that always yields a mouth-melting result. They are a perfect sweet treat for any celebratory occasion or festivals like Diwali, Eid, or Raksha Bandhan.



  • Daily Value*
  • Energy
    125 cal
  • Protein
    2.3 g
  • Fat
    2.8 g
  • Carbohydrates
    22.6 g


Follow the instructions....

1 Step

Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.

2 Step

In a separate bowl add sooji and pour 1/4 Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.

3 Step

To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 – 10 minutes or until smooth, soft and firm dough is formed.

4 Step

Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.

5 Step

To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.

6 Step

Heat oil in a heavy bottom pan over medium heat. Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.

7 Step

Drain fried balls on a kitchen towel while you prepare sugar syrup.

8 Step

To make sugar syrup:- Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.

9 Step

Add warm jamun to the sugar syrup. Stir nicely. Cover and set aside for 1 – 2 hour before serving. Serve Gulab Jamuns warm.

I'm a Home cook and love to read about Food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

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