Gulab Jamun Recipe Video I Valentine Treat I Indian Sweets I roshniscuisine

Home  >>  Carry to Trip  >>  Gulab Jamun Recipe Video I Valentine Treat I Indian Sweets I roshniscuisine

Gulab Jamun Recipe Video I Valentine Treat I Indian Sweets I roshniscuisine

51779257_2061612703893214_1014124443821146112_nYou can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Valentine Season is around and in our family all love Gulab Jamun so this recipe is must. And our relatives are visiting from India, so this is a surprise for them. My both kids love Gulab Jamun…my daughter Sarthika though she has no sweet tooth but her favourite sweet is Gulab Jamun. And here I prepared instant khoya…the kids love the khoys so much that started telling we will have khoya as it is,no need to prepare Gulab Jamun,he he…I add little rose water in sugar syrup and khoya also…arre bhai Gulab Jamun hai so how it can be possible without gulab jal.

This recipe is dedicated to my friend com viewer Kashish…on continuous demand of it. So lets get started

Preparation Time 10 min
Cooking Time 30 min
Serving Persons 4 to 6


¾ cup milk powder
¼ cup milk+2 tbsp milk
1/8 cup ghee
4 tbsp maida
1 tbsp water
¼ tsp cardamom powder
¼  tsp baking powder
1/2 tsp rose water

For Sugar Syrup

1 n ½ cup sugar
1 cup water
a few strands of saffron
2 to 3 cardamom
½ tsp rose water


First we prepae the khoya…
So for this heat ghee n milk,to this add milk powder.
And in low flame only continuously stir it otherwise it will stick to pan.
Stir it till it looses out from pan…and come to a place.
When it start thickening, its ready…turn off the flame.
Now prepare the sugar syrup.
Heat water and add sugar to this.
When sugar start melting, add little milk to this so the dirt from sugar is separated.
Discard the white part and add saffron, cardamom with little rose water.
Boil for some time so that it is little sticky…and clear.
The sugar syrup is ready.
The khoya is cooled down, add baking powder ,rose water, maida n cardamom powder to this and mix it well.
Add the milk n water…initially it is little sticky, but you continue kneading and it starts assembling and soft dough.
Take equal portion and mash each portion with hands so that the dumpling is smooth n without any crack.
Heat oil and dip one dumpling into hot oil, if it does not break then the dough is perfect.
now start putting 8 to 10 dumplings into hot oil.
Stir the oil with spoon or spatula without touching the gulab jamun balls.
It starts floating after sme time, when it turns into light golden colour…stir it so that all balls a re evenly fried.
When it turns into dark brown colour…remove from hot oil and immediately put into lukewarm syrup.
Soak the gulabjamun at least for 2hours or more time for better result.
It doubles in size after absorbing the syrup…enjoy.


The sugar syrup should be more so that the gulab jamun will be well immersed in syrup, otherwise it will not soak the syrup properly and will not be juicy.
The syrup should be lukewarm, after removing the gulab jamun from hot oil, immediately dip into syrup…
If the syrup is cool down, make it into lukewarm temperature.
Don’t dip the hot gulab jamun in hot syrup, it results in crack of gulabjamun .
 The temperature should not be very low or very high.
If oil temp is vvery low,the gulab jamun starts breaking and if temp is very high, it  will be hard from outside and raw from inside.
Whenever you fry gulab jamun, dip one gulab jamun into hot oil and check whether it starts breaking.
If it starts breaking make the dough perfect by adding little maida or milk.
The dough should be soft…so that when you make the dumpling it should not have a ny crack.
Always mash the portion of dough and make dumpling.
If you are preparing for large portion, after some time the dough will be dry, so add little water and knead ht edough to bring onto a perfect consistency.
This tip I got from my friend Amritkala…so thanks to her.
Last time also when I fry gulab jamun,it starts breaking so my husband suggested to add little maida to the dough and it works fine.
Last time one more thing I observed I fry the gulab jamun in low temp and it starts breaking.
But when I fry in next batch the oil is little high in temp and I use same dough and it perfectly fried…so the dough should be perfect.
While frying the gulabjamun,don’t over crowd it.
The gulab jamun needs space for frying as baking powder added so it starts expand in size while frying.
Just stir the oil with spoon, don’t touch the gulab jamun with spatula, it may break.
Don’t knead the dough too soft or too hard…if it is too soft it break while frying and if it is too hard it doesnot form to a perfect dumpling.


Leave a Reply

Your e-mail address will not be published. Required fields are marked *