Gulab jamun

I have rarely come acrosss anyone who doesn’t like these wonderful pieces of soft , pillow of sweetness dunk in sugar syrup. Some like it warm, some like it cold but everyone relish it.

This is my daughter’s favourite sweet and I always thought it to be most difficult dessert. But once, I saw Chef Ranveer Brar make it and I finally thought to give this dish a try.

After many tries I did manage to get it perfect. It turned out so soft, tasty and awesome that I made it again and again . The best part it’s made in 10 mins. It’s a fail proof recipe. So come let’s fall in love with this dish again and make it . Trust me it’s easier than any cake, cookie or halwa .


  • 9 tbsp Milk Powder
  • 3.5 tbsp Maida
  • 1.5 tbsp Sooji
  • 2 tbsp Milk
  • 2 tbsp Yogurt
  • 1 tsp Ghee
  • 1/2 tsp Baking Soda
  • Ghee to fry

For making the sugar syrup

  • 1 .5 cup Sugar
  • 2 cups Water
  • Few strands of Kesar


  1. Start by making sugar syrup. Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Add Kesar strands and stir.
  2. In a kadhai, add ghee for frying and keep on low flame so it gets mildly heated.
  3. In a mixing bowl, mix together Milk Powder, Maida, Sooji and Baking Soda.
  4. To this add milk and yogurt and bring it together. It will be a sticky dough but keep mixing everything together.
  5. Add ghee to bring everything together as a soft dough. If u feel it’s sticky, don’t add any more flour or sooji. Just knead it lightly with ghee in ur hands.
  6. Make small balls and roll them between your palms to get a smooth textured balls. They will swell to double their size in sugar syrup. So, keep them small. I made 16 balls from this quantity.
  7. Keeping the flame on low, fry them till they turn golden-brown. Keep them stirring gently so that they get a uniform colour.
  8. Once they are done, take them out and drop them in the warm sugar syrup.
  9. Let them soak in the sugar syrup for 15-20 minutes at least before serving.

2 Comments Add yours

  1. Sybaritica says:

    I *MUST* try this sometime


  2. My fav gulab jamun.


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