Gulab Jamun


For Sugar Syrup:

Sugar 2 Cups
Water 2 Cups
Cardamom Powder 1/4th Tsp.

Jamun Balls:

Full Cream Milk 1 Litre
Fresh cream 200 ml
Lemon Juice or Vinegar 2 Tbsp.
Condensed milk 100 ml
Ghee 2 Tbsp.
All purpose flour 2-3 Tbsp.


  • Boil milk and cream together. When it’s boiled completely add lemon juice and stir gently and turn off the heat.
  • Separate the chenna and whey using a muslin towel. Tie the Towel tightly and rest it by hanging it on the Sink tap for about 3 hours so that all the excess moisture is dried.
  • Fresh and soft paneer is now ready. Knead the paneer for 2-3 minutes
  • Add Ghee & Condensed milk and mix well
  • Start adding the all purpose flour little by little and knead it to soft dough. Make sure that the dough is not very firm.
  • Make small balls.
  • To a deep pan add oil or ghee and heat.
  • Add the jamun balls and fry them in low-medium flame till they completely fried and turn brown.
  • For the Sugar syrup, add sugar and water to a pan a mix well till the sugar dissolves completely.
  • Add cardamom powder and continue to cook till the syrup turn thick.
  • Turn off the flame before 1 string consistency.
  • Add the fried jamuns to hot sugar syrup.
  • Let it soaok in the sugar syrup for a minimum of 2 hours before serving.
  • Serve it Hot or Cold.


Tips & Variations:

  • This can be made with store bought paneer as well. But might turn out as soft as making them at home.
  • A pinch of Baking soda can be added to the dough to fluff the jamun balls while frying.
  • Please note that these jamun balls wont fluff as big as the readymix as there is very less baking sod or no soda at all.
  • If using store bought paneer, Soda 150-200 grams paneer in hot water for 5 minutes and grind it to a coarse paste and follow the recipe.
  • You can flavour the sugar syrup with rose or vanilla essence as well.

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