Gulab Jamun

Home Delicacies Recipe

Gulab Jamun

Gulab Jamun is one of India's most loved festive desserts, known for its soft, melt-in-the-mouth texture and rich, aromatic syrup. Whether it is a celebration, family gathering, wedding, or festive meal, Gulab Jamun instantly adds sweetness to the occasion. In this recipe, the syrup is prepared using hygienically manufactured Anandiitaa Sugar, giving the dessert a rich sweetness and perfect festive flavour.

  • Time1–2 hours
  • LevelMedium
  • Serves4–5 people

What you'll need

Ingredients

For Gulab Jamun

  • 1 cup khoya / mawa
  • ¼ cup all-purpose flour / maida
  • 2 tbsp semolina / rava (optional)
  • ¼ tsp baking soda
  • 2–3 tbsp milk, as needed
  • Ghee or oil, for frying

For Syrup

  • 1½ cups Anandiitaa Sugar
  • 1½ cups water
  • 3–4 cardamom pods, lightly crushed
  • 1 tsp rose water
  • A few saffron strands (optional)
  • ½ tsp lemon juice
01

Prepare the syrup

In a pan, add Anandiitaa Sugar and water. Heat until the Anandiitaa Sugar dissolves completely. Add cardamom, saffron, and lemon juice. Simmer for 6–8 minutes until the syrup becomes slightly sticky. Switch off the flame and add rose water.

Prepare the syrup
02

Make the dough

In a bowl, crumble the khoya until smooth. Add maida, baking soda, and rava. Mix gently. Add milk little by little and knead into a soft, smooth dough. Do not over-knead.

Make the dough
03

Shape the jamuns

Grease your palms and make small, smooth balls without cracks. Keep them slightly small because they will expand after frying and soaking.

Shape the jamuns
04

Fry slowly

Heat ghee or oil on low to medium flame. Fry the balls slowly until they turn golden brown from all sides. Keep stirring gently for even colour.

Fry slowly
05

Soak in syrup

Add the warm fried gulab jamuns into the warm Anandiitaa Sugar syrup. Let them soak for at least 1–2 hours.

Soak in syrup
06

Serve

Serve warm or at room temperature. Garnish with chopped pistachios or almonds.

Serve

Pro tip

For perfect Gulab Jamun

For soft and juicy Gulab Jamuns, keep both the fried balls and the Anandiitaa Sugar syrup warm while soaking. Avoid adding hot jamuns into boiling syrup, as this can make them hard or break them.

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