Gulab Jamun


Preparation time- 10 min

Cooking time- 20 min


Mawa/ Khoya- 1 ¼ cup

Paneer-  ½ cup

Maida- 3 tbsp

Sugar- 2 ½ cup

Water- 1 ½ cup

Ghee- for frying

Method- Crumb khoya, paneer and maida together till the mixture become very soft and forms dough. Knead for 2-3 minutes and then give desired shape round or cylendrical.

Meanwhile prepare the sugar syrup by mixing sugar and water, stir till sugar gets dissolved. Cook on medium flame for 3-5 minutes and test till thread is about to form. Remove from flame. Heat ghee in a deep frying pan or deep kadahi and test by frying one small ball of dough, it it does not split, fry the shaped balls till golden brown. Do not lift or turn until cooked a bit as it might break the gulab jamun. Remove from the kadhai and add them to the sugar syrup. Let them soak in syrup for 2-3 hrs


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3 thoughts on “Gulab Jamun

  1. Daniel Etherington March 27, 2014 at 11:52 am Reply

    Love gulab jaman, but never thought to make them. Getting maida might be tricky (I’m in a small town in the south of England) – could you use plain/all-purpse flour instead? Finding mawa/khoya might be difficult too. Hm. I wonder if you could replace it with another ingredient, like SW English clotted cream, or a mild ricotta? Might involve a lot of experimentation!


  2. richa0112 March 27, 2014 at 1:55 pm Reply

    Maida can be replaced with All purpose flour.
    As a substitute for mawa- you can mix equal portion of full cream milk & condensed milk, mix well & boil the mixture while stiring all the while. Use a thick bottomed wide karahi so that a large surface area is exposed & the water vapour easily escapes. Go on reducing, when quite thick reduce flame. To shorten reducing time use a bit of corn starch.
    If the above tip sounds tricky you can use 1 cup milk powder along with the above mentioned ingredients.
    Also you can buy the ready made mix from Amzaon, tesco or theasiancookshop. Happy Cooking


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