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Gulab Jamoon Gulab Jamun

Yields1 ServingCook Time40 minsTotal Time40 mins

Gulab Jamoon Gulab Jamun गुलाब जामुन (gool-aab jaa-mun) or gulab jambu is a popular North Indian, Punjabi, Sindhi, Gujarati, Bangladeshi, and Nepali sweet dish made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.

 500 g khoya
 25 g plain flour
 0.25 tsp baking soda
 0.25 cup milk
 0.25 tsp cardomom powder
 1 pinch saffron strands
 250 g sugar
 ghee to deep fry

Crumble the khoya. Sieve in the flour and soda together.


Mix in the cardomom powder and crushed saffron.


Mix well to form a soft dough. Use as much milk as required for kneading.


Make balls of even size. Makes about 25-30.


Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.


When they rise up put back on fire and fry till medium brown.


Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.


Repeat for all the balls. When done pour the remaining syrup over the jamoons.


Microwave lightly or warn over boiling water before serving.

To make the syrup

Take the sugar in a heavy pan and add water to just cover the sugar.


Boil and add a tbsp. of milk to separate the dirt. Strain and boil again


The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Nutrition Facts

Serving Size 12