Gulab Jamun

Gulab Jamun

Gulab Jamun is indubitably one of the most popular traditional Indian sweets and is relished all over the world. This classic dish easily finds a place in the menu during festivals and other special occasions. It comprises of small sized balls, doused with sugar syrup, which are prepared using milk solids as a primary ingredient. Gulab jamun was first prepared in medieval India and there is an interesting theory which claims that it was accidentally prepared by the Mughal Emperor Shah Jahan‘s personal chef. If you get the proportions and technique right, this saccharine dessert will melt in your mouth and leave a heavenly aftertaste of the flavors of the different ingredients used in the recipe.


  • Sugar – 2 and ½ cups
  • Milk- 2 to 3 tablespoons
  • Suji(semolina) – 1 teaspoon
  • Milk powder – 1 cup
  • Maida – 1/4th cup
  • Ghee(melted) – 1 teaspoon
  • Pistachios(Pista) – 2 pieces (chopped)
  • Almonds – 2 pieces (chopped)
  • Cardamom(elaichi ) – 1 piece (powdered)
  • Soda – 1 pinch
  • Oil for frying
  • Yellow colour(edible) – 2 drops(optional)
  • Silver leaves (for decoration)

Servings: 9-10 pieces

Preparation time40 mins.

Soaking time: 2-3 Hours

Cooking Time: 10 mins.


In a big pan, add sugar and water (one and half cups) to make sugar syrup. Boil it on high flame for 2 to 3 minutes. Check the consistency of sugar syrup. It should be sticky like honey. Turn off the flame.

In a bowl, add maida, milk powder, suji , soda and melted ghee. Mix well. Make a very soft dough by adding milk. If required, you can add little more milk than mentioned in the ingredients list. Rest the prepared dough for 3 to 4 minutes.

Take out one table spoon of dough and mix pista, almond, cardamom and color for stuffing. Divide this into 9 to 10 equal portions and keep aside.

Knead the remaining dough and divide into 9 to 10 equal portions. After greasing your palm with ghee, take each portion and stuff with the stuffing prepared above. Cover properly from all the sides and make a smooth round ball ensuring that there is no crack in the ball. Keep aside.

In a deep frying pan, add oil and heat it on medium flame. Once oil is hot, turn the heat setting to “low” and fry the balls by turning gently till they are dark brown. (Continue to do this on low flame only)

When balls are ready, drop them in the hot sugar syrup. Wait for 2 to 3 hours and then take out gulab jamun in a bowl.

Garnish with silver leaves. Gulab Jamun is ready to be relished.