gulab jamun

Gulab Jamun is a traditional Indian dessert.One of the most easiest sweet  recipe to make at home.Gulab jamuns are served in most of the buffets and in almost every Indian weddings.Once you start making them at home,you will never ever buy them from the shops.Gulab Jamun is a must sweet for all celebrations and special occasions.So do try this rich dessert at home and enjoy with your family and friends.


1 cup kova

1/2 cup maida

A small pinch sodium bicarbonate

Warm milk as per need to knead the dough

Ghee for frying


3 1/2 cups sugar

2 1/2 cups

4 cardamoms

A pinch of saffron


Bring the kova to room temperature.Sieve the maida with sodium bicarbonate.Make the dough by mixing kova,maida,sodium bicarbonate and warm milk.


Make a soft,smooth dough without any lumps and cracks.Let it rest for 15 mins.Cover the dough with a lid.

the dough

Meanwhile prepare the sugar syrup by adding sugar,water,saffron and cardamoms.Let it boil until they become thick.This might take 10-15 mins.

sugar syrup

Make small balls out of the dough.Heat ghee in a kadai or pan,add 4-5  jamuns one by one.

deep fry in ghee

Fry untill they turn golden brown on low flame.Do not get tempted to increase the flame.

fried jamuns

Transfer the jamuns directly  from the pan into the sugar syrup.the syrup should be warm and not hot.Let the jamuns stay in the syrup for 30 – 40 mins.

drop in sugar syrup.                                                                                  

Soft,yummy Gulab Jamuns are ready to serve.Serve them warm or chilled.

gulab jamun.                                                                                                                                                                          
TAKE TIPS CARE                                                                                                                                                                                                                        
Do not add more sodium bicarbonate for it makes the jamuns break,crack or completely dissolve while frying.

Do not knead the dough for a long time as it makes the jamuns hard.

Fry the jamuns in ghee,avoid using oil for frying.

Do not increase the flame while frying the jamuns.


7 thoughts on “GULAB JAMUN (USING KOVA)

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