Indian dessert: Gulab Jamun

Welcome to Little Chef’s Apron! Today we’ll make something that is a delicious specialty of North India. This dessert is a little tricky one but with good hacks and tips, I’m sure you’ll make it great in your first attempt.

The sugar syrup/ chasni


300ml/2.5 cup water

400gm Sugar

1/2 tsp water and milk mixture


. Add the sugar and water to a big container and give it a mix on medium flame till all the sugar is dissolved.

. Add the milk and water mix to prevent the sugar from crystallising and let it simmer for 10 minutes. You should end up with a sticky sugar syrup but not too thick as the jamuns need to soak the syrup.

. Add any flavouring you want like cardamom or rose essence at this point. Cover the lid and move on with the jamuns.

The jamuns:


200gm Khoya(reduced full fat milk)

40 gm maida or all purpose flour

Oil for frying


. First combine the khoya and maida vaguely and transfer it to marble board.

. Knead this for 10 minutes till it’s a smooth dough. This kneading process s similar to that of a bread dough .

. Separate these into equal sections and make crack free balls. If the balls have cracks then while frying and soaking they might break.

. Heat the oil on high flame for one minute such that when you add the jamun, only light bubbles should rise.l

. Fry them on low flame till they are golden.

. My tip for you is that don’t fry all at once. Fry three at a time. And to get that even colour, keep moving the oil and not the jamuns.

. The syrup should be Luke warm when you add them and as soon as they are fried remove the excess oil and transfer them to the syrup.

. Let these soak for about 1.5 to 2 hours. Now I would suggest that you fry the jamuns really tiny in size because they puff up on soaking but it’s all up to you .

Transfer these to a serving bowl and pour that beautiful syrup over it.

. Garnish them with any nuts you like or eat them plain!

17 thoughts on “Indian dessert: Gulab Jamun

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