Gulab Jamun
by Tarla Dalal
Sweet and sour, salt and spice, every experience needs to be coupled with a complementary, often contrasting experience in order to bring out the best of both. Likewise, a chaat platter must be finished off with a rich dessert in order to complete the enjoyment. And, what better mithai can you choose than our ever-popular Gulab Jamun! This recipe tells you how to make authentic Gulab Jamun, not with any readymade mixes, but with special hariyali mava, which gives the traditional sweet its rich mouth-feel and intense flavour.
Gulab Jamun recipe - How to make Gulab Jamun
Preparation Time: Cooking Time: Total Time:
Makes 30 gulab jamuns
For The Gulab Jamuns
2 cups crumbled gulab jamun mava (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
For The Sugar Syrup
3 cups sugar
a few saffron (kesar) strands
Other Ingredients
ghee for deep-frying
For the sugar syrup
- For the sugar syrup
- Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and keep the syrup warm.
For the gulab jamuns
- For the gulab jamuns
- Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
- Divide this mixture into 30 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.
How to proceed
- How to proceed
- Heat the ghee in a non-stick kadhai and deep-fry a few jamuns on a slow flame till they turn golden brown in colour from all the sides.
- Drain and immerse in the warm sugar syrup. Soak for 1 hour.
- Serve immediately or serve warm.
Handy tip
- Handy tip
- Hariali mava is a special kind of mava used to make gulab jamuns.
| Energy | 125 cal |
| Protein | 2.3 g |
| Carbohydrates | 22.6 g |
| Fiber | 0 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 28.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 0 mcg |
| Calcium | 101.8 mg |
| Iron | 0 mg |
| Magnesium | 0.5 mg |
| Phosphorus | 48.9 mg |
| Sodium | 0.1 mg |
| Potassium | 1.3 mg |
| Zinc | 0 mg |
Very nice article. Great method to make a very tasty gulab jamun.
Edited after original posting.
I love gulab jamums. I thought it is very difficult to make, but when i tried this recipe it is so easy to follow and the result is also awesome. The taste and appearance both is so much like we get in the shops. The perfect sweetness and they are so so soft. Wonderful recipe.