How to make Gulab Jamun - SK Khazana -

No festival is complete without plates full of luscious gulab jamuns

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Khoya (hariyali mawa), Cottage cheese (paneer) (पनीर)

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Moong Dal Malpua Sitaphal Kalakand Balushahi Parwal ki Mithai

Gulab Jamun - SK Khazana

Gulab Jamun - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulab Jamun - SK Khazana Recipe

  • Khoya (hariyali mawa) 1 1/2 cups

  • Cottage cheese (paneer) grated 1 1/2 cups

  • Sugar 2 cups

  • Milk 2 tablespoons

  • Refined flour (madia) 2 tablespoons

  • Cornflour 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Ghee to deep fry

  • Pistachios chopepd for garnishing


Step 1

Put sugar in a non-stick sauce pan, add 2 cups water and cook to make a sugar syrup. Add some milk half way through the process and clear the syrup by removing the scum, if any.

Step 2

Take the pan off the heat and keep warm.

Step 3

Take khoya and grated cottage cheese in a plate and mix well. Add refined flour, cornflour, soda bicarbonate and green cardamom powder and mix.

Step 4

Heat sufficient ghee in a kadai. .

Step 5

Knead everything together with a light hand till a soft dough is made.

Step 6

Divide the prepared dough into equal portions and shape them into balls.

Step 7

Deep-fry the balls on a low temperature till golden brown.

Step 8

Drain and soak in the sugar syrup immediately and leave them there for minimum 15-20 minutes before serving.

Step 9

Garnish with chopped pistachios and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.