Tuesday, April 23, 2013

Gulab Jamun ( Fried Doughnuts with cardamom sugar syrup)

Gulab Jamun (Indian doughnuts soaked in cardamom flavoured sugar syrup and rosewater and saffron) a classic Indian sweet.

The Persian word Gulab  means "Rose Water " referring to rosewater-scented syrup and Jamun refer to Jambul fruit.


1 1/2 Cup Home made/Ready-made  Khoya (Mawa)
1/4 Cup Home made/Ready-made  Chenna(Paneer)
3 tbsp Maida
3 -4 tbsp milk
1 tbsp Rose water
1  pinch Saffron threads
1  pinch soda
2 cup sugar
2- 3 cardamom (Elaichi)
1/2 cup  Ghee/Oil 

For Garnishing :

Slices Almonds blanched, skin removed. 

Slices Pistachios fry until golden,about 3 minutes.

Method: To prepare sugar sugar:

1 1/2 cup sugar

2 cup water
2-4 Cardamom (Elaichi)
1 tbsp Rose water
1  pinch Saffron threads 

In a saucepan at a medium heat add water and sugar,crush cardamom and let it boil for 20 minutes, till the sugar is dissolve.Add saffron & rose water stir it every few minutes till its thicken,Remove from the heat.

Leave it cold down.and keep aside .

Method for  Gulab Jamun 

In a medium bowl, sift flour,add baking soda and set aside. 

Then take a Paraat (Shallow pan) add khoya and Chenna  mix and gently mash together with the base of your hand  the mix the maida mixture add 3 tbsp of milk kneaded the dough. 

Add 1 tbsp ghee into dough But dough must be very smooth and well kneaded, so work the dough by hand. Place the dough in a bowl. Cover with plastic wrap and set aside for 30 minutes.

Take a small size dough,make it shape of round ball on your palm tightly,you can stuff with  almonds  

pistachios with saffron its optional.

Apply ghee/oil on your palm while rolling the dough.

Meanwhile In a large non-stick saucepan/Khadhai  add oil at a medium heat. 

Then Add Jamun and fry at a low heat till they are rise up and golden in colour.Gently Keep rolling frequently so that the Jamun is fry evenly until they are browned.Remove and drop into the warm sugar syrup .Leave it for half an hour.

Serve with warm and Enjoy It  :)


Note :

  • Adding too much of baking soda get too soft or may break into pieces while frying in the pan.
  • Avoid cracks,otherwise they will fall into piece while frying in the pan.
  • Make sure Oil should not be on a high flame while frying the jamuns will burn and they will become hard and uncooked from inside.
  • while preparing sugar syrup make sure the syrup is thicker  if you making with khoya :
  •  If your preparing with milk powder the syrup need to be little bit thinner.


  1. My all time favorite dessert.. Looks delicious.

  2. looks yummy and want to grab whole bowl.

  3. That shows persistence and hard work. Beautiful Jamuns.... Do you have a recipe for kala jamun?

    1. Thank you,
      Yeah I have the recipe for the Kala Jamun.
      The are Ingredients similar to above recipe just few things don't need to add and the method of preparing of the kala jumun is bit different thou the Ingredients are similar :)
      the difference between Gulab Jamun is soft and Juicy, where as Kala Jamun is less juicy and Firm,and dark in colour and made by paneer and khoya, method is bit different :)

  4. Wow soft yummilicious balls wish I could gobble up some :) Dear check this month's challenge for South team here..http://chattersmusings.blogspot.com/2012/12/misal-pav.html
    Snow Pudding | Egg White Pudding | Christmas Dessert | Christmas Recipes

  5. wow too good and cute looking jamuns..

  6. Wonderful...looks so mouthwatering...yum!!

  7. Perfectly made gulab jamun.. Tempting me !!!


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