Sunday, March 6, 2011

Gulab Jamuns

Prep Time: 1 hour
Cooking Time: 30 min

Yields: 18 to 20

  1. Milk - 2 cups
  2. Lemon juice - 2 tbsp + 1 tbsp
  3. Water - 2 cups
  4. Sugar - 1.25 cups
  5. All purpose flour / Refined flour / Maida - 1 tbsp
  6. Baking powder - a pinch
  7. Unsweetened khoya / khova - 200 gms
  8. Rose water - 2 tbsp
  9. Vegetable oil/Ghee - to deep fry
To prepare paneer/cottage cheese
  1. Bring milk to boil in a pan.
  2. Add two tablespoon lemon juice stirring constantly.
  3. Once the milk curdles, remove pan from heat.
  4. Pour curdled milk in to muslin cloth and strain.
  5. Gather all corners; wash well under running water and tie knots about 5 cm above the curds.
  6. Hang this bag from a particular height for about 15 min.
  7. Gently squeeze bag, take it down & place it on a cutting board.
  8. Place a stainless steel plate above the bag.
  9. Place a heavy weight (pressure cooker) above the bag & leve it undisturbed for half an hour.
  10. Remove weight; untie bag & transfer contents on to a big plate.
  11. Knead well for about 15 min; cover with lid & set aside.
To prepare sugar syrup
  1. Add water, sugar & a tablespoon lemon juice in a pan.
  2. Bring to boil on high heat, stirring continuously until all the sugar has completely dissolved.
  3. Reduce heat to medium flame & boil for about 15 min.
  4. Stir in rose water & strain through a cloth strainer/muslin cloth.
To prepare the dough
  1. Sift flour & baking powder for 2 to 3 times.
  2. Knead khoya for about 10 min.
  3. Combine paneer, khoya & flour; knead again for 15 min.
  4. Divide dough in to 18 to 20 portions.
  5. Roll in between palms to make a smooth crack-free ball.
  6. Make similar balls with the rest of the dough following the same method.
To prepare gulab jamuns
  1. Heat oil in a deep fry pan on high heat using the small burner for about 2 min.
  2. Reduce heat to low; add 8 balls one after the other.
  3. Turn balls occasionally by gently shaking the pan instead of using a skimmer/ladle.
  4. Deep fry balls until dark golden brown.
  5. Remove deep fried jamuns & soak them directly in warm sugar syrup.
  6. Deep fry remaining balls similarly without increasing or decreasing heat.
  7. Reheat the sugar syrup along with all the jamuns in low flame for 3 min.
  8. Switch off gas & set jamuns aside for atleast an hour.
  9. Serve either warm or chilled.
  • I have used Nandini milk & Nandini Khoa for the recipe.
  • Can use regular milk or whole milk to prepare paneer/cottage cheese.


  1. Looks mouthwatering. Love this sweet.

  2. Thank you Padma! Visited your blog. L...o...t...s of recipes to try out! Good work! Keep it up!