Gulab Jamun recipe - How to make Gulab Jamun
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- 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- 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- Hariali mava is a special kind of mava used to make gulab jamuns.
Nutrient values (Abbrv) per gulab jamun
| Energy | 125 cal |
| Protein | 2.3 g |
| Carbohydrates | 22.6 g |
| Fiber | 0 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 0.1 mg |