How to make GULAB JAMUN - The Complete Delicious Recipie

Gulab Jamun is a sweet dessert that is loved by every children and adult.

Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.


  • Milk Powder – 1 cup
  • Flour – 2 tsp
  • Baking Soda – 1/2 tsp
  • Suji – 1 tsp
  • Ghee – 2 table spoon
  • Milk – A little to make the dough

For the Sugar Syrup

  • Sugar – 2 cups
  • Water – 2 cups
  • Cardamom – 4 – 5
  • Lemon – A few drops
  • Kesar – A few strands
  • Oil for frying


  • Soak the Suji in 1/2 cup water to make it soft.
  • Put milk powder, ghee, baking powder and flour in a bowl and mix them well.
  • Take out all the extra water from the soaked Suji and add the Suji to the bowl, and mix everything together thoroughly.
  • Use whole milk to prepare the rightly stuffed dough.
  • Cover the dough with a damp and clean cloth and keep aside for 20-25 minutes.
  • After the specified time, make small balls from the dough and put them on a plate.
  • Heat the oil on high and then lower it to be boiled on medium.
  • Put the prepared balls, one by one, into the hot oil from the side of the pan.
  • Cook for a few minutes on medium temperature till the balls turn brown.

For the Sugar Syrup

  • Add sugar and water and put the cardamom pods along with a few strands of Kesar.
  • Mix them all and heat the mixture over medium heat for 5-10 minutes until the sugar gets dissolved in the water.
  • Do not overheat the mixture, and add a few drops of lemon to ensure that
  • Put the syrup in a bowl and add the fried Gulab Jamuns into the warm syrup.


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