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gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
Tarla Dalal
06 December, 2024
Table of Content
gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun.
There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult.
Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra.
To make gulab jamun, make the sugar syrup first. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes 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 cardamom powder and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm.
Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.
Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns.
Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days.
Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below.
Gulab Jamun ( Mithai) recipe - How to make Gulab Jamun ( Mithai)
Tags
Preparation Time
5 Mins
Cooking Time
40 Mins
Total Time
45 Mins
Makes
30 gulab jamuns
Ingredients
For Gulab Jamun
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
ghee for deep-frying
For The Sugar Syrup
5 cups sugar
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
Method
For the sugar syrup
- Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 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 cardamom powder and mix well. Keep the sugar syrup warm.
How to proceed
- To make the gulab jamuns, combine all the ingredients in a deep bowl and knead well into a very smooth dough.
- Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
- Heat the ghee in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
- Drain well and immediately immerse in the warm sugar syrup.
- Repeat step 3 and 4 to deep-fry the remaining gulab jamuns.
- Soak the gulab jamuns in the sugar syrup for at least 1 hour.
- Serve the gulab jamuns warm or store refrigerated in an air-tight container for upto 3 days.
Handy tip
- Hariali mava is a special kind of mava used to make gulab jamuns.
gulab jamun recipe | gulab jamun with khoya | Indian mithai | Video by Tarla Dalal
Gulab Jamun ( Mithai) recipe with step by step photos
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gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | is made of: 2 cups crumbled gulab jamun mawa (hariyali khoya),1/4 cup plain flour (maida),3 tbsp milk powder,3 tbsp arrowroot (paniphal) flour,ghee for deep-frying,5 cups sugar,1/4 tsp saffron (kesar) strands and 1/4 tsp cardamom (elaichi) powder
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gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | is made of: 2 cups crumbled gulab jamun mawa (hariyali khoya),1/4 cup plain flour (maida),3 tbsp milk powder,3 tbsp arrowroot (paniphal) flour,ghee for deep-frying,5 cups sugar,1/4 tsp saffron (kesar) strands and 1/4 tsp cardamom (elaichi) powder
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To make gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | In a deep non stick pan, add 5 cups sugar.
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Add 3 cups water.
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Cook on medium flame for 8 to 10 minutes, while stirring occasionally.
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Simmer on medium flame for 4 to 5 minutes, till you get sticky consistency.
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Add 1/4 tsp saffron (kesar) strands.
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Add 1/4 tsp cardamom (elaichi) powder.
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Mix well. Keep the sugar syrup warm.
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To make gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | In a deep non stick pan, add 5 cups sugar.
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In a big thali, add 2 cups crumbled gulab jamun mawa (hariyali khoya). To make gulab jamun haryali mawa gives the best results.
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Add 3 tbsp arrowroot (paniphal) flour. Arrowroot flour gives binding to the dough.
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Add 3 tbsp milk powder.
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Add 1/4 cup plain flour (maida).
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Combine all the ingredients and knead well into a smooth dough.
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Divide the dough into 30 equal portions.
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Cover each ball with damp muslin cloth. So that the dough doesn’t dry.
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Roll into round crack free balls.
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In a big thali, add 2 cups crumbled gulab jamun mawa (hariyali khoya). To make gulab jamun haryali mawa gives the best results.
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Heat the ghee, in a deep kadhai. Make sure its not too hot other wise gulab jamun wont cook properly from inside.
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Deep fry the gulab jamun till it becomes evenly golden brown. Keep stirring while deep frying the gulab jamun or else it wont get even colour.
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Drain well and immediately immerse in the warm sugar syrup. Make sure the sugar syrup is not too hot and thick other wise the gulab jamun wont soak the syrup properly.
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Soak the gulab jamuns in the sugar syrup for at least 1 hour.
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Heat the ghee, in a deep kadhai. Make sure its not too hot other wise gulab jamun wont cook properly from inside.
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Keep stirring the sugar syrup continuously and ensure you do not miss the sticky consistency.
![]()
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While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.
![]()
-
As you deep-fry keep adding the fried jamuns in sugar syrup.
![]()
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You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days.
![]()
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Keep stirring the sugar syrup continuously and ensure you do not miss the sticky consistency.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per gulab jamun
| Energy | 175 cal |
| Protein | 2.3 g |
| Carbohydrates | 35 g |
| Fiber | 0 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 0.1 mg |
Click here to view Calories for Gulab Jamun ( Mithai)
The Nutrient info is complete
Jitender Mohan Rastogi Good recipe I will try
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
n_katira
March 13, 2025, midnight
I had always tried making gulab jamuns using the readymade packets. I tried this recipe and my family just loved it. So no more readymade packets...I will always make us of this recipe. tx a lot.
Payal Parikh 86
March 13, 2025, midnight
MANOJ KUMAR GOLANI
March 13, 2025, midnight
Hi Maam,as my previous msg for Dal Kachauri ,this time again i followed recipe for Rasgulla which my kids loved and i found my self proud papa in front of their friends as well for making some thing delicious for them. Honestly credit goes to u coz it wud have not been possible without ur post. greatful to u and pls keep encouraging people by posting new delicious dishes. Warm regds
Tarla Dalal
March 13, 2025, midnight
Manoj: Great to know your recipes are turning out correctly. Please keep posting your thoughts and reviews to us.
Ahlam Khaku
March 13, 2025, midnight
Mam, can u tell me what could i use in place arrowroot powder? I cant find it in jakarta. Thanks
Tarla Dalal
March 13, 2025, midnight
Hi Ahlam, You can try with cornflour but we are not sure as we have not tried it that way. Arrowroat is also called a paniphal flour
saswat
March 13, 2025, midnight
What I use instead of arrowroot powder
Tarla Dalal
March 13, 2025, midnight
Hi Saswat, We have tried this recipe only with arrowroot, it is available everywhere. We advice you to use the same.
Krupali
March 13, 2025, midnight
i love Indian sweets and gulab jamun is one of my favorite dessert. So i make this recipe and my family loved it... thanks for the recipe.
sushma
March 13, 2025, midnight
Thanks Mam, for such a Yummy recepie.... my FAMILY loved it....
Rani
March 13, 2025, midnight
