Gulab Jamun

Gulab Jamun

Gulab Jamuns are often known as the indian version of donuts immersed in the warm syrup.

Reeba Jerry


  1. 1 Cup Milk Powder (full fat preferred)
  2. 4 Tablespoons Maida
  3. 2 Tablespoons Butter Saltless
  4. 2 Tablespoons Yogurt Fresh
  5. 1 Egg
  6. 1/4 Teaspoon Baking Soda
  7. 1/6 Teaspoon Salt (1 Pinch)
  8. Oil for frying
  9. 1 1/2 Cups water
  10. 2 Cups sugar
  11. 4 Cardamom Crushed
  12. Pistachios
  13. Almonds


30 mins
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    Make the dough by combining milk powder, maida, salt less butter. fresh yogurt, egg, baking soda, salt.(The dough will be a bit sticky)

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    Cover the dough well and refrigerate for 8-9 hours.

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    Take the dough out & make balls by gently rolling small portions of dough between your palms.

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    Heat the oil on high and then bring it to medium. Slip in the balls into the hot oil from the side of the pan, one by one.

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    They will sink to the bottom of the pan but do not try to move them. Instead, gently shake the pan to keep the balls browning on one side.

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    After 3 to 4 minutes, the ball will start rising to the surface. They should now be gently and constantly agitated to ensure even browning.

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    Sugar Syrup must be made earlier and kept warm. For sugar syrup add 2 cups of sugar to 1 1/2 cup water. Add 3-4 cardamom pods, slightly crushed.

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    Mix with a spoon and then heat at medium heat for 10 - 12 minute until the sugar is all dissolved in the water.

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    Transfer the sugar syrup to serving dish. Keep warm on stove.

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    Add the fried gulab jamun directly to the sugar syrup.You can either served warm or at room temperature.

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    Garnish it with slices pistachios & almonds

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