- Submitted by Dahlia
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Gulab Jamun is a traditional Indian sweet made with milk khoya. Making homemade khoya can be a lengthy process but if you have good quality store bought khoya, this can be made in no time.
These days you get instant gulab jamun mix in all brands. There are also other variants made with sweet potato, bread, milk powder etc. They also come out good but its taste is no way close to the traditional gulab jamun. This recipe is a no fail one. The texture of the gulab jamun is so soft.
Recipe For Traditional Gulab Jamun
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves : 5-6
For the Jamun Balls
- Khoya - 1 cup (about 200 gms)
- Paneer - 1/2 cup (about 100 gms)
- Maida (All purpose flour) - 3 tbsp
- Rava (Semolina) - 2 tbsp
- Baking Soda - 1/4 tsp
- Milk - 1 or 2 tbsp (if needed)
For the Sugar Syrup
- Sugar - 1.5 cup
- Water - 1.5 cup
- Rose Water - 2 tsp
- Cardamom Powder - 1/4 tsp
- Lemon Juice - 1 tsp
For Making Sugar Syrup
- Take sugar and water in a saucepan. Heat it to dissolve the sugar completely.
- Let it simmer for about 5 minutes so that the syrup becomes sticky.
- Add lemon juice, rose essence, cardamom powder to the syrup and switch off.
For Making Jamun Balls
- Grate the khoya in a mixing bowl. In the same bowl, take grated paneer, maida, rava and baking soda.
- Add one spoon of milk and mix everything together. Do not knead too much, else the jamuns will become hard.
- The dough will very sticky but it should be smooth.
- Make small balls with the dough. Keep it covered under a damp kitchen towel to prevent drying.
Frying and Making Gulab Jamuns
- Heat oil in a kadai and fry the balls on medium heat. Keep rolling the balls with a slotted spoon so that it becomes golden brown uniformly all around. Fry on medium heat only so that it cooks from the inside.
- Put fried jamun balls in warm sugar syrup. The balls soak the syrup better if the syrup is warm and the balls are added as soon as they are removed from the oil. Leave enough space in the pot for jamun balls to expand.
- After soaking for an hour, balls absorb the syrup and double in size.
Serving Gulab Jamun
- Gulab Jamuns can be served warm or when served cold. My personal favourite is having it warm.
- It can slo be served with a dollop of ice cream.
Other Indian Sweet Recipes