Gulab Jamun


  • Grate Khoya and Chhena and keep aside.
  • Mix Khoya, Chenna, soda bi-carb, green cardamom powder and a little water to make it into a soft dough.
  • Divide into 40 equal portions. Shape into balls (gulab jamuns).
  • These balls can be stuffed with saffron, pistachio nuts or green cardamom powder.
  • Prepare sugar syrup with equal quantity of sugar and water.
  • Heat Ghee or oil in a Kadhai. Deep fry prepared balls on a slow flame till golden in color.
  • Remove and keep in sugar syrup for 20 minutes.
  • Note: Temperature of the oil should be low, else gulab jamuns will remain uncooked from inside.


  • Chhena- 100 gms.,
  • Mawa- 500 gms.,
  • Soda bi-carb- 1 tsp.,
  • Flour- 5 tbsps.,
  • Green cardamom powder- 1 tsp.,
  • Sugar- 1 kg.,
  • Ghee/Oil- for deep frying.

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