Gulab Jamun

Kapoor Sanjeev, January 13, 2015

Serving Size of Gulab Jamun: 4

Ingredients for Gulab Jamun

  1. Mawa (khoya)- 1 1/2 cups
  2. Chenna- 1/4 cup
  3. Soda bicarbonate- 1/4 teaspoon
  4. Refined flour (maida)- 3 tablespoons
  5. Green cardamom powder- 1/4 teaspoon
  6. Sugar- 2 cups
  7. Ghee

Directions to make Gulab Jamun

  1. Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
  1. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.
  1. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.


  1. Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.

Note: Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.

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