Gulab Jamun Recipe - This is one of those recipes for an all-time favourite that you can master in minutes. Just follow the steps exactly and you will be rewarded with soft, luscious jamun floating in a pool of liquid gold.

This recipe is from the book Mithai.

Main Ingredients : Hariyali khoya/mawa, Paneer (cottage cheese)

Cuisine : Indian

Course : Mithais

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Gulab Jamun

Gulab Jamun Recipe - How to make soft, luscious jamun floating in a pool of liquid gold.


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : High


  • Hariyali khoya/mawa 3/4 cup

  • Paneer (cottage cheese) 1/2 cup

  • Refined flour (maida) 3 1/2 cups

  • Cornflour/ corn starch 3 1/2 cups

  • Sugar 1 1/2 cups

  • Milk 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Ghee to deep fry


Step 1

Grate the khoya and cottage cheese separately and mix together in a bowl.

Step 2

Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

Step 3

Place each portion of the khoya-cottage cheese mixture in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

Step 4

Cook the sugar with one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

Step 5

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on a heatproof board on the worktop; rotate the kadai gently till the balls float to the top.

Step 6

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the balls turn golden brown.

Step 7

Remove the jamun with a slotted spoon and soak in the syrup for at least fifteen minutes before serving. Serve warm or cold.

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