Gulab Jamun

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  • Ready in: 3 hr
  • Serves: 1
  • Complexity: medium
  • Origin: North India
Gulab Jamun


  • milk powder - 8 tablespoons
  • flour - 2 tablespoons
  • ghee - 2 tablespoons
  • baking powder or soda - a pinch
  • milk - 1/2 cup
  • sugar - 1 1/2 cups
  • water - 1 1/2 cups
  • cardamom powder - 1/2 tsp
  • rose essence - a few drops
  • ghee for frying


  1. Sift the flour and baking powder.  Add the milk powder and ghee, and mix lightly until the mixture resembles bread crumbs.  Add the milk gradually to form a soft spongy dough.  Keep aside for 15-20 minutes.


  2. Make a syrup of a one-thread consistency by mixing the sugar in water. Add the essence and keep warm. If the syrup gets thick, add some hot water, since the jamuns will not soak in thick syrup.

  3. Take out small pieces of dough and flatten them into rolls or rounds on teh palms of your hands.  Fry on very low heat stirring continuously, till dark brown in colour. Place the jamuns in the syrup.  After half of them have been fried and soaked in the syrup, transfer them to another bowl, and repeat the process with teh second half. Continue till all the dough has been used up.

  4. when all the jamuns have soaked in syrup and have been removed to a bowl, boil the remaining syrup with a little water, it too thick. Pour the hot syrup over the jamuns. Serve hot or cold.

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