Gulab Jamun Recipe

Gulab Jamun Recipe - Jagavis Kritunga

Looking for the making of gulab jamun recipe here it is jagavis kritunga restaurant gulab jamun sweet recipe. If you ask Indians about their favorite Indian sweet, the most popular and loved ‘GULAB JAMUN’ will undoubtedly be on top. This traditional dessert is the star of every festival and occasion in India. This delectable dessert is popular not only in India, but also in countries such as Nepal, Myanmar, Pakistan, Bangladesh, and even Mauritius. This sweet dish is truly delightful and brings soul to any social gathering. But did you know that your favorite dessert isn’t even from India? You must be surprised! Here’s an untold story about Gulab Jamun that every fan should know.

History of Gulab Jamun: 

Gulab Jamun is thought to have originated in India around the medieval period, but you’ll be surprised to learn that your favourite sweet dish hails from Persia. This delicacy is very similar to an Arabic dessert called Luqmat-Al-Qadi, which was introduced to India with the Mughal emperors’ invasion. There is also speculation that it was first prepared by Shah Jahan’s personal Persian chef, but there is no evidence to back this up.

The term ‘Gulab’ was derived from the Persian words ‘gol’ and ‘ab,’ which meant flower and water, respectively, and referred to rose water-scented syrup. The other word, ‘Jamun,’ is the Hindi-Urdu word for the popular Indian fruit Black Plum, which is nearly the same shape and size as the black plum. So that’s how your sweet treat got its name. Brown and black Gulab Jamun are commonly available near you. The brown color is due to the solid milk and sugar content, which gives it a delicious taste and an eye-catching appearance. In some varieties, sugar is mixed into the dough, which caramelizes after frying and turns it black, giving it the name Kala Jamun.


Gulab jamun is prepared by milk solid, which you get from constantly stirring milk over low flame. Milk solid or say khoya is mixed with flour and kneaded into a dough. Then it is formed into small balls and deep-fried. These small balls are later dipped into sugar syrup which is flavored with green cardamom and rose water, kewra or saffron. This is how the most traditional and simple gulab jamun is prepared.

Ingredients of Homemade Gulab Jamun:

  • For Sugar Syrup:
  • 2 cups sugar
  • 5 cups water
  • 1 tsp milk
  • 1/4 tsp cardamom seeds
  • 1/2 tsp saffron
  • 1/2 tsp cardamom powder
  • For Gulab Jamun Balls:
  • 1 1/2 cups khoya, grated
  • 1/2 tsp baking soda
  • 1/2 cup maida
  • 1 tsp milk

For Sugar Syrup:

  • In a hollow pan, combine the required amount of sugar and water. Stir and bring to a boil over high heat to dissolve the sugar.
  • To the sugar water, add the milk and cardamom seeds. Continue to boil and strain.
  • Then add the saffron and cardamom powder and bring the mixture to a boil for 5-6 minutes, or until it becomes sticky.

For Gulab Jamun: 

  • In a medium-sized deep bowl, combine the grated Khoya.
  • Mix in the baking soda and maida. Using a spoon, combine them thoroughly but gently.
  • Add a teaspoon of milk and knead everything together to make a smooth, soft dough.
  • To prevent the ball from cracking while deep frying, make the dough a little softer.
  • Divide the dough into equal parts and shape it into smooth-surfaced balls.
  • Heat the ghee in a pan over medium heat and add the Jamun balls to deep fry. Cook until golden brown on all sides.
  • Cooking the balls on a high flame will result in them burning. Drain and set aside for a few minutes to cool.
  • Then, for at least 30 minutes, soak the gulab jamuns in the warm sugar syrup. When it soaks in the sugar syrup, it expands in size.
  • The hot and delicious sweet dish is ready to serve.

Gulab jamun tastes so delicious that you can’t stop eating. For the best food & desserts visit Kritunga and have the best delicacies of Andhra.  

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