Saturday, October 31, 2009

Gulab Jamun

Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2
Ghee - 2 cups for deep frying.

Method to Make Khova:

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)
Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda
To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Deep frying the Jamuns
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Remove them from oil & drop them right away in to the sugar syrup.Let them sit for a few hours, so that the jamuns can get all the syrup in them.


Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.


  1. Gulab Jamun looks yummy and is tempting me.

  2. hey
    delicious gulab jamuns...mouth watering!!!
    If u hv time drop by my blog

  3. Never tried making jamuns from the scratch. Lovely collections of sweets.