0 0
Gulab Jamun

Share it on your social network:

Or you can just copy and share this url


For Sugar Syrup
1½kg Sugar
750ml Water
½ tsp Cardamom powder
a dash Lemon juice
For the dough
Milk (full fat) - 1lt
4tbsp Lemon juice
a dash Water
(dhab variety) - 2cups/500gms Khoya
1cup/125gms Flour (maida)
for frying Oil

Gulab Jamun

Gulab Jamun Recipe Using Mawa | Kunal Kapur Recipes | Traditional Indian Dessert | गुलाब जामुन | Homemade Desserts


    Makes - 15-20 nos (large) 

    • Medium


    • For Sugar Syrup

    • For the dough



    Gulab Jamun is an Indian dessert that is made of milk solids called Khoya & fresh cheese called chenna. It is fried and then steeped in sugar syrup flavoured with cardamom and rose water. You can serve it hot with the syrup or serve it cold without the syrup. Though cooking traditional style Gulab Jamuns at home is easy if you can get good quality khoya, however If you do not get khoya then you can make this recipe with either milk powder or semolina (suji).

    Link to recipe for making gulab Jamuns with Milk Powder and Recipe using Semolina is given below in the description. So do try and please please please share your experiences with me. Keep smiling and enjoy cooking. #gulabjamun #dessert #kunalkapurrecipes #गुलाबजामुन




    In a pan add sugar, water and a dash of lemon juice. Bring it to a boil and cook till it become a one string consistency. At this stage remove 50% of the sugar syrup into a bowl and keep aside. Remember this sugar syrup is the thick syrup which will be used later.


    Now heat the remaining syrup in the pan and add ½ cup of water. Bring to a boil and turn off the heat. This is the thin sugar syrup in which we will dip the gulab jamun first. Make sure when the gulab jamuns are dipped into this syrup the temp of it should be luke warm.


    In a pan boil milk. Separately mix together lemon juice with a dash of water and add it to the boiling milk to split it. Once it is split turn off the heat and strain it using a muslin cloth. Dip the muslin cloth in cold water to wash off any lemon taste and squeeze gently to remove the water. Place the chenna on to the table and rub it into a smooth paste using your palms. Keep aside and rub khoya with your palms on to the table. Mix together chenna, khoya and maida and knead like a dough.


    Divide the dough into small balls and shape them into round spheres. Place these spheres in a fridge for 15min. In the mean time heat the oil to medium hot and add the dough balls to the oil. Carefully rotate the oil so that the gulab jamuns cook evenly.


    After 5mins increase the heat to get a light golden colour from the outside. Once cooked remove them and directly add to the thin sugar syrup. Let them sit there for 30mins. Now carefully remove them and add them to the thick sugar syrup. Serve them warm or cold.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

    Homemade Mango Jam
    DIY tips for making Holi colours at home chemical free
    Homemade Mango Jam
    DIY tips for making Holi colours at home chemical free

    Add Your Comment