How to make Gulab Jamun - Deep fried sweet dumplings stewed in sugar syrup.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Mawa (khoya) (मावा/ खोवा ), Chenna (छैना)

Cuisine : Punjabi

Course : Mithais

Gulab Jamun Recipe Card

Gulab Jamun

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Gulab Jamun checkout Dry Fruit Mawa Ladoo, Mawa Til ke Laddoo. You can also find more Mithais recipes like Jain Paneeri Malpua, Lauki Burfi, Badam Burfi, Kulfi Falooda.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gulab Jamun Recipe

  • Mawa (khoya) 1 1/2 cups

  • Chenna 1/4 cup

  • Soda bicarbonate 1/4 teaspoon

  • Refined flour (maida) 3 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Sugar 2 cups

  • Ghee to deep fry


Step 1

Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.

Step 2

Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.

Step 3

Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.