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Gulab Jamun

Delicious Gulab Jamun made from scratch with homemade mava/khoya. Traditional sweet with touch of cardamom and rose water
Prep Time3 hrs 20 mins
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: Indian
Keyword: Gulab Jamun
Servings: 20
Calories: 191.67kcal


  • 6 cup Whole Milk to yield 250 gm (about 1 and ½ cup Khova/Mawa)
  • 1 1/2 cup Khova/ Unsweetened Mawa
  • 2 tsp All purpose flour
  • 1 tsp Corn flour
  • 2 Green cardamom crushed
  • Oil for shallow frying
  • Sugar Syrup:
  • 2 cup Sugar  This can be reduced as per taste
  • 2 cup Water
  • 2-3 pods Cardamom crushed
  • One spoon of milk optional, I didn’t used
  • 2 threads Saffron
  • 2 drops rose water


  • o make Khova/mawa: Boil 6 cups of whole milk on a medium flame in a thick bottomed vessel with 2-3 stainless spoons in the bottom. The spoons are required to prevent the milk from burning. Once milk has boiled, reduce the flame and stir more often until the whole milk reduces to cottage cheese consistency. It took me around 3 hours to get Khova.
  • Next to make sugar syrup: Boil one and half cup water with 2 cups of sugar. Add a spoonful of milk to syrup (when it is boiling) to remove the impurities (impurities if any, will form a scum on surface). I did not use this step. Add 2-3 green cardamoms and 2 saffron strings to the syrup for strong flavor. Boil until you get just a tad sticky syrup. Gulab Jamun syrup is slightly dense and not too dilute as in Rasgulla. Strain the syrup, and add 2 drops of rosewater when syrup is slightly cooled. When sugar syrup is ready, we are ready to make Jamuns.
  • Making the Jamuns: In a bowl mix khova with all-purpose flour, corn flour and crushed cardamoms and knead until mixture form soft textured dough. From the dough, make small round balls which are slightly more than size of pebble (I made size of ping-pong ball). These small round balls will swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without any cracks. If there is crack slightly wet your palms with water and roll the flour till absolutely smooth.
  • Now take a little oil (for frying) in preferably flat bottomed pan, and heat the oil. The Gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked.
  • Fry one or 2 Gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULAB JAMUNS, which means keep swirling the oil without tossing or turning Gulab jamun.
  • Fry till light brown in color is obtained, remove and keep the jamun on tissue paper and repeat the procedure with rest of dough.
  • Finally soak the jamuns in COOL sugar syrup for a few hours, until they are all swelled up.
  • These can be stored in the same syrup till consumed.
  • You can enjoy it hot or cold, either way it is delicious.


Tips: Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product. In order to prevent center of jamun from not cooking, some prefer to place an unsalted pistachio in the center of every Gulab jamun while making balls, that way the core of Gulab jamun is not left uncooked. If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of corn flour will surely help.


Calories: 191.67kcal | Carbohydrates: 28.09g | Protein: 5.55g | Fat: 6.67g | Saturated Fat: 4.07g | Cholesterol: 10.94mg | Sodium: 81.02mg | Potassium: 101.1mg | Fiber: 0.11g | Sugar: 23.66g | Vitamin A: 199.32IU | Vitamin C: 0.28mg | Calcium: 206.19mg | Iron: 0.1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!