Gulab Jamun


  • Khoya (unsweetened) – 2 cups
  • Maida – ½ cup
  • Cooking soda – a pinch
  • Sugar – 2 cups
  • Oil for deep frying
  • Cardamom powder – ½ teaspoon
  • Rose essence – few drops

Instant Gulab Jamun mixes are very handy and one can prepare jamuns instantly. If you do not have instant mix, try the following:


  1. Mix khoya, maida and cooking soda. Sprinkle water little by little and make a soft dough. Make a small size balls.
  2. Heat oil in a kadai. Keep the flame to minimum. When the oil is hot enough, add five to six balls and fry till it become golden brown. Remove it. Fry all the balls like this.
  3. Put the sugar in a vessel and add two cups of water and bring to boil. Allow to boil for five to seven minutes. Remove from stove. Add rose essence and cardamom powder. Add the fried balls to the syrup. Allow to soak for at least one hour.


  1. Hi Mrs. Kamala, I am a Sri Lankan and a huge fan of Indian foods. I tried gulab jamun recipe with milk powder (because there isn’t anything named as Khoya in our markets 🙂 ) and it came very well. Now I’m gonna try your chocolate burfi recipe. If you mind, please use English terms of those grains or post some pictures in raw status which are in your recipes so we can recognise them. THANK YOU

  2. A healthier option is to bake and broil the balls in the oven and adding it to the sugar syrup. I’ve tried it using the instant jamun mix and it turned out just as good.

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