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Gulab Jamun

    Gulab Jamun

    Gulab-Jamun is an Indian dish. This sweet dish is loved my many, and it is very popular. The main ingredient of this sweet dish is milk. Along with milk solids i.e khoya or mawa, sugar, cardamom powder are the main ingredients. In case of unavailability of khoya or mawa, milk powder is used. But khoya and mawa can also be prepared which tastes tastier than the one with the milk powder. The recipe of the same is given below.

    Now a days, gulab jamun is eaten with various combinations one of which is ‘Ice-cream with gulab jamun’. This has made eating gulab jamuns more enjoyable. Be it weddings or birthdays or inauguration ceremonies or no occasion at all, gulab jamuns are enjoyed by every person in the family irrespective of the day, time, it can be enjoyed after lunch or dinner or some even enjoy it just one in the morning. The recipe given below for this dish is enough for these berry sized balls soaked in sugar syrup to melt in the mouth.

    Once the dough is made correctly following the recipe given below, the making of the balls is easy.

    Gulab Jamuns are high in calories and are very easily available in every other sweet shop, whereas making them at home is not really easy.

    Time taken for Making Gulab Jamun

    If followed correctly, the steps given below will take about 20 minutes to prepare and 15 minutes for cooking. I.e approximately 35 minutes will be required. This might differ from person to person, variating by speed. But after the preparation let it stay for 15-20 minutes minimum in the syrup.

    Gulab Jamun

    Gulab Jamuns are high in calories and are very easily available in every other sweet shop, whereas making them at home is not really easy. 

    Course Dessert
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 4
    Calories 225 kcal
    Recipe Author Sakshi


    • ¾ cup khoya / mawa
    • ½ cup cottage cheese
    • 3 ½ tablespoons refined flour
    • 3 ½ tablespoons cornflour
    • 5-6 pistachios, crushed
    • ¼ teaspoon green cardamom powder
    • 1 ½ cups syrup
    • 1 teaspoon milk
    • Ghee for deep-frying

    How to Make

    Procedure to make Khoya :

    1. Boil 1 liter full cream buffalo milk in a deep thick-bottomed non-stick pan. Reduce the heat and simmer, stirring continuously, till the milk reduces and forms a thick lump. It is very important to stir continuously and not allow the cream to form on the surface because this will affect the texture of the khoya. 

    Procedure to make Green cardamom powder:

    1. Peel 100 grams green cardamoms and take out the seeds. Dry-roast the seeds till fragrant. Remove from heat, cool and grind into fine powder. Store in an air - tight jar, use as required. 

    2. Begin by grating the Mawa/ Khoya. Then grate the cottage cheese. Mix both well.

    3. Reserve two tablespoons of the khoya mixture. Add the refined flour and the cornflower to the remaining mixture and knead well till smooth. Divide into twenty-five equal portions. Adding the crushed pistachios and the cardamom powder to the reserved khoya-cottage cheese mixture, make sure it is mixed well. Divide into twenty-five equal portions and roll into dumplings or balls.

    4. Take each portion of the khoya-cottage cheese mixture in your palm, make a hollow in the center and place the khoya-pistachios mixture in it. Bring the edges together to seal the filling, press and roll into a smooth ball. Make the balls with light hands, softly. Ensure that no cracks are formed. Boil together the sugar and one and one fourth cups of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. 

    5. Simmer till the syrup turns a light golden. Keep the syrup warm.On medium flame heat the ghee, as needed. Gently slid in some of the Khoya balls in the ghee. Lift the kadai of the heat and rotate in gently till the balls float on the top. Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the jamun turn golden brown in color. Don’t heat on high flame or the jamuns will remain uncooked from inside and they will turn hard.

    6. Drain and place them in the syrup. The syrup should be warm or at normal temperature and strictly not hot. Let them soak for at least 15 mins before the serving. Similarly, cook the rest of the khoya balls.

      Serve the freshly prepared jamuns warm or cold as desired. 


    Number of Servings for Gulab Jamun

    750 grams makes 25 Gulab jamuns.

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