How To Make Home Made Hot Gulab Jamun


HI!!!I'm an Indian Hindu,. My name is Sourav Ghosh.i am 23 years old.Born and raised in a family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. This blog is a collection of good food and fond memories that remind me of my mum's home-cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends, and family. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!


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The word “gulab jamun” means Rose berries. In the Hindi language, the word “Gulab” means rose, and “Jamun” is a darkish purple berry .available in India.

This is a really famous sweet dish of Indians. Festivals and celebrations without sweets? Can do any work! Jalebi and Gajar Ka Halua from Rasgulla.
However, if there’s a desi joy I might choose all the others, it must be the colorful rose Jamun.

Sinful, small fried rounds that smell of Cardamon and caramel, rose berries are ubiquitous in India – almost every sweet shop within the country serves some version of them. In fact, these are often served and saved in order that most folks forget what it takes to form this dessert truly awesome.


  • Khoya (Mawa or 200 grams khoya-1 cup
  • Grated paneer or 100 grams of paneer (cottage cheese)-4 cup
  • All-purpose flour- 2 Tablespoon
  • Fine sooji (Rava)-2 tablespoon
  •  Cardamom powder-1/2 teaspoon
  • Milk-1 cup
  •  Baking powder- 1/2 teaspoon
  • Oil

For Sugar Syrup

  • Sugar-300 gm
  • Water-2 cup
  • Rosewater-1teaspoon



At first, u are taking a little bowl. put khoya (Mawa or evaporated milk) during a bowl. Mash it alright. There should be no lumps. you’ll grate also then mash the khoya properly.
Then add grated paneer, Rava (sooji), all-purpose flour (maida), leaven, and cardamom powder to the mashed khoya. There should be no lumps in both the Mawa and paneer.
If there are any lams should be, then you’ll find the feel of the gulab jamun not so good. The bits and pieces of Mava or paneer will provide a bite within the mouth once you have the gulab jamun. they will not be smooth.
Mix well. Add milk (for softness) and gather together to make a dough with milk.
Just gently mix.
If you’re unable to make balls make to fast or if the mixture appears dry, then add a couple of teaspoons of milk. if that dough becomes dry will the gulab jamun will become hard. Cover that dough and keep aside for 30 minutes. Make small balls from the dough. Cover the balls and keep aside.

Making Sugar Syrup For Gulab Jamun

Put sugar in predicament. Heat the sugar solution until it becomes sticky. you only got to cut the hearth before the syrup reaches a 1 thread consistency.
Add cardamom powder and stir. Keep the sugar solution aside. On cooling, if the syrup crystallizes, then just add 2 to three tbsp water and warm the syrup again. it’ll again return to a liquid state.

Frying process of that ball

now take a nonstick stick kadhai. Otherside, While the sugar syrup is cooking. Take a pan put oil and heat till its not medium hot. Lower the flame and wait for a minute. Then gently place that balls in the oil.
Once the balls start to have tiny golden spots, keep on rotating them in the oil so that the Jamun are evenly browned.

keep on a stainer for oil staining.


Then you place the hot gulab jamun in the sugar syrup. Continue frying the gulab jamun this way in batches.
When all the balls are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamun, on a low flame for 1 to 2 minutes till the Jamun become soft.
Heating helps the gulab jamun to absorb the syrup and become soft. The Jamun increase a bit in size. Every minute u have to check no need to overcook as then the Jamun can break.
Use a large pan, so that the gulab jamun is not overcrowded and you can easily stir them gently while they are simmering.
Serve gulab jamun at room temperature. You can also chill them and serve as a cold dessert. Garnish with Rabri.

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