North Indian Style Gulab Jamun


North Indian Style Gulab Jamun

Sweet - a bit different jamun
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


For the syrup:-

  • 9 oz Granulated sugar 250 gm
  • 7 fl Water 200 ml
  • 6 nos Green cardamon
  • Orange food colour (optional)


  • Sieve the flour and milk powder into a bowl.
  • Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.
  • Mix together.
  • Pour in the melted ghee.
  • Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.
  • Leave to rest for 20 mins.
  • :- After 20 minutes, the batter will have proved into a dough.
  • Knead this and divide into 18 - 20 even balls.
  • Heat the ghee.
  • :- Make sure that it is to temperature but is not too hot. On my electric cooker I use a small ring on no. 2.
  • Cook the jamuns very gently (in 2 batches if necessary) turning constantly.
  • :- If the oil is at the correct temperature, they should rise after a minute or so.
  • Keep turning the jamuns until they are a golden brown all over.
  • Remove from the fat and allow to cool.
  • Meanwhile, dissolve the sugar in the water with the cardamon pods and a touch of food colour if you like.
  • When the syrup is completely dissolved, drop in the jamuns and simmer for 5 mins.
  • Squeeze them gently so they soak up the syrup.
  • :- Serve immediately or chilled.
  • :- Delicious with fresh cream, Kulfi, Rocky road ice cream etc.
  • :- These will keep overnight in the fridge but are much better made freshly as needed. (in my case daily).
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