Thursday, October 9, 2014

Gulab Jamun Recipe

                                                    Gulab jamun is most peoples favourite sweet that is why it is so common in all the parties and  festivities.It is  easy to make that is another reason for it to part of any  menu.My kids love it and i often make it with the MTR gulab jamun mix which makes it even more simple.I feel it is very light and soft so we all love it.
Today i have tried it with khoya because it is festival time and not to use the ready made mix.It came out pretty well.

You will Need

  • 200 gms of Khoya(unsweetened)
  • Two tbs of Maida(all purpose flour)
  • A pinch of Soda(sodium bi carbonate)
  • One cup Sugar
  • Water One and half cups
  • Few Strands of Saffron
  • A pinch of Cardamom
  • Few drops of Rose Essence
  • Oil/Ghee for deep frying

How to
1.Bring khoya to room temperature.
2.Crumble khoya with your hands and mix  with maida,soda and knead in to a soft dough.
 3.No need to add water or milk as the khoya has enough moisture to combine with the flour.
4.Make small equal sized balls without any cracks.(you can make slightly smaller ones)
 5.Mean while take sugar in a sauce pan add water,saffron strands and allow it to boil for 7-8 minutes to prepare the sugar syrup.Add cardamom powder,rose essence at the end and keep it warm to drop the jamuns.
 6.Heat oil or ghee in a pan lower the flame and fry the jamuns in medium to low heat till brown in colour.keep turning the jamuns gently so that it does not break for even browning.
 7.Drop them in sugar syrup and allow it to soak for half an hour before serving.

Enjoy the Jamuns when it is warm or cold it tastes heavenly!


  • Roll the balls crack free otherwise they will absorb more oil while frying.
  • I used half oil and half ghee for frying you can adapt that too.
  • Adjust the heat regularly so that the oil has enough heat but at the same time not very hot.
  • If the oil is very hot it will get cooked outside but not inside.
  • I have seen north indians rocking the kadai while making the gulab jamuns for even browning of the jamuns.
  • For the above measurements a pinch of soda will do.

1 comment:

Sangeetha M said...

jamun looks so soft, spongy and delicious...perfectly done!