How to make Gulab Jamun -

Soft melt in the mouth deep fried balls of flour soaked in sugar syrup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk powder (मिल्क पावडर ), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Mithais

For more recipes related to Gulab Jamun checkout Instant Gulab Jamun, Coconut Kulfi - Cook Smart, Milk Powder Burfi - SK Khazana. You can also find more Mithais recipes like Besan Laddoo Puranpoli Gulab Jamun Chum Chum Tomato Pethe Ka Halwa

Gulab Jamun

Gulab Jamun 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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gulab Jamun Recipe

  • Milk powder 4 cups

  • Refined flour (maida) 1 cup

  • Soda bicarbonate a pinch

  • Oil 2 teaspoon + for deep frying

  • Yogurt as required

  • For syrup

  • Sugar 4 cups

  • Green cardamom powder 1 teaspoon


Step 1

Cook the sugar with four cups of water till the sugar dissolves. Add green cardamom power and mix. Keep the syrup warm.

Step 2

Mix the milk powder, refined flour and soda bicarbonate well together. Add two teaspoons oil and enough yogurt and knead lightly into a soft dough. Take care not to knead the dough too much.

Step 3

Divide the dough into marble sized balls.

Step 4

Heat sufficient oil in a kadai and deep fry the balls over medium heat, stirring occasionally, till golden brown. Drain on absorbent paper.

Step 5

Add the gulab jamuns to the warm syrup and let it soak for about fifteen minutes to half an hour before serving.

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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.