Gulab Jamun Recipe
Gulab Jamun is a celebrated Pan-India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 8 metric-standardized ingredients (featuring Mawa / Khoya, Chenna / Paneer (Mashed), Maida (All Purpose Flour), Sugar, Water), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.
Ingredients for Gulab Jamun
Complete culinary measure (8 items) · Scale servings or deselect pantry items in the cart panel
In a wide bowl, mash fresh mawa (khoya) and chenna until completely smooth and lump-free.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Gulab Jamun at home
Slow Ghee Roasting
Roast flours or semolina on low flame with patience until aromatic and golden. Rushing the roasting stage leaves a raw starch aftertaste.
Freshly Crushed Cardamom Only
Avoid pre-ground cardamom powder that has lost its volatile terpenes. Crush green cardamom seeds freshly with a pinch of sugar in a mortar and pestle.
Sugar Timing
Never add sugar until the main base (semolina, lentils, or carrots) is fully tender, as sugar prevents starches from softening properly.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Gulab Jamun
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Ingredients
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Mawa / Khoya
250 g
Chenna / Paneer (Mashed)
50 g
Maida (All Purpose Flour)
3 tbsp
Sugar
500 g (2.5 cups)
Water
2 cups
Cardamom Powder
1 tsp
Rose Water
1 tsp
Ghee / Oil for deep frying
500 ml