Gulab Jamun

Author: admin  //  Category: Deserts


Milk Powder – 4 tsp
Whole Milk – 1/2 gallon
All purpose flour (Maida) – 1/2 cup
Baking soda – 1/2 tsp
Butter melted – 2 tbsp
Lemon – 1 tsp

Oil for frying

For the Sugar Syrup
2 cups Sugar
1 cup water


1) Make paneer by boiling the milk and adding lemon juice to it,keep stirring the milk , until the milk separates; the solid curds will separate from the green watery broth.

2) Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.

3) Make the dough by combining the All purpose flour,Baking soda,Milk powder,Paneer, butter. Add just enough strained milk broth to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

4) Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

5) If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

6) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

7) The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed . Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.It should be sticky syrup

8) Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Recipe By
Kiran Mary

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One Response to “Gulab Jamun”

  1. Sidney Tubaugh Says:

    I got to this recipe by searching Google. I must say that this looks enticing. Thanks for taking your time posting this!

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