Gulab Jamun

The most loved Indian sweet, made at every festival. A ready gulab jamun mix makes it easy. Fry slowly – if the oil is too hot they stay raw inside.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 20
• Prep 20 min
• Cook 30 min
• Vegetarian

Ingredients

• 1 pack gulab jamun mix (about 200 g)
• Milk as on the pack (about 90 ml)
• Syrup: 300 g sugar, 350 ml water, 4 cardamom, 1 tsp rose water, a few saffron threads
• Ghee or oil for frying
• Pistachios to garnish

Method

1. For the syrup, boil sugar, water and cardamom for 5 minutes until slightly sticky. Add rose water and saffron and keep warm.
2. Mix the gulab jamun mix with milk to a soft dough without kneading hard. Rest 5 minutes.
3. Shape 20 small smooth balls without cracks.
4. Fry in ghee on low heat (about 140 °C) for 8–10 minutes, moving them gently, until deep brown.
5. Put them straight into the warm syrup and soak at least 2 hours. Serve warm or cold with pistachios.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.