Gulab Jamun Video of Tarla Dalal

Gulab Jamun Video of Tarla Dalal

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There are umpteen ready mixes available in the market for making Gulab Jamun, but none can beat the traditional recipe made with homemade khoya. Authentic Gulab Jamun made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.


Recipe Description for Gulab Jamun ( Mithai)

Preparation Time: 
Cooking Time: 
Makes 30 gulab jamuns
Show me for gulab jamuns


For Gulab Jamun
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
ghee for deep-frying

For The Sugar Syrup
5 cups sugar
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder


For the sugar syrup

  1. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  2. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
  3. Remove any impurities which float on top of the syrup using a slotted spoon.
  4. Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm.

How to proceed

  1. To make the {span class="bold1"}gulab jamuns{/span}, combine all the ingredients in a deep bowl and knead well into a very smooth dough.
  2. Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
  3. Heat the ghee in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
  4. Drain well and immediately immerse in the warm sugar syrup.
  5. Repeat step 3 and 4 to deep-fry the remaining gulab jamuns.
  6. Soak the {span class="bold1"}gulab jamuns{/span} in the sugar syrup for at least 1 hour.
  7. Serve the {span class="bold1"}gulab jamuns{/span} warm or store refrigerated in an air-tight container for upto 3 days.

Handy tip

  1. Hariali mava is a special kind of mava used to make gulab jamuns.

See step by step images of Gulab Jamun ( Mithai) Recipe

RECIPE SOURCE : MithaiBuy this cookbook

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