Gulab Jamun – Traditional Indian Sweet

Ready in

35 mins

Cuisine

Indian · South Asian

Prep Time

15 min

Cook Time

20 min

Serving

6 People

Difficulty

Medium

Calories / Serving

~350 kcal
Recipe by The kitchen by Rubina on YouTube
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All Ingredients

For Gulab Jamun Dough

All Ingredients

For Sugar Syrup

All Ingredients

Other

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the bread

    Take 3 bread slices and carefully separate the brown crusts from all sides using a sharp knife. Discard the crusts or save them for other uses.

  2. Crush the bread

    Using your hands, finely chop and crush the three bread slices into small crumbs. Ensure there are no large pieces left.

  3. Combine paneer and bread

    Add the finely crushed bread crumbs to the 250 grams of paneer in a bowl. Mix them together well.

  4. Add butter and knead the dough

    Add 1/2 tablespoon of butter to the paneer and bread mixture. the mixture thoroughly with your hands, similar to dough, for about until it becomes very smooth and uniform. The smoother the dough, the better the gulab jamuns will be.

  5. Form the gulab jamun balls

    Take small portions of the dough and roll them between your palms to form smooth, round balls. Ensure there are no cracks on the surface of the balls. Continue until all the dough is used (this recipe yields approximately 18 balls).

  6. Prepare the sugar syrup

    In a saucepan, pour one and a half cups of water and add one cup of sugar. Open 3 cardamoms and add their seeds to the syrup. If available, add a few saffron sticks for flavor and color. Bring the mixture to a boil and cook until it forms a 'one-string' consistency (when a drop of syrup is pressed between your thumb and forefinger, it forms a single thread). Keep the syrup warm.

  7. Fry the gulab jamuns

    Heat oil in a deep pan or wok over a normal (medium-low) flame. Once the oil is slightly hot, gently place the gulab jamun balls into the oil. Fry them, continuously turning them gently with a slotted spoon to ensure even browning, until they achieve a beautiful light to dark brown color, as desired. This process should take about per batch.

  8. Soak in syrup and serve

    Once fried, immediately transfer the hot gulab jamuns into the warm sugar syrup. Gently stir them in the syrup and cover the saucepan. Let them soak for some time (at least to an hour) so they can absorb the syrup and become soft and juicy. Serve the gulab jamuns in a dish, pouring any remaining syrup over them. Garnish with chopped pistachios if desired.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Saffron?

    • 1/4 tsp turmeric (color only, no flavor match)
    • 1/2 tsp safflower threads
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • For a richer flavorCustomise

    You can add a pinch of saffron or a few drops of rose water to the dough.

  • Stuff the gulab jamun balls

    Stuff the gulab jamun balls with chopped nuts (like almonds or pistachios) or a small piece of khoya before frying for an added surprise.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipKnead the Paneer and Bread

    Knead the paneer and bread mixture thoroughly with butter until it forms a very smooth dough to prevent cracks in the gulab jamuns.

  • TipFry the Gulab Jamuns on a Normal (medium

    Low) flame. If the oil is too hot, they will burn quickly on the outside and remain raw inside. If the oil is too cold, they will absorb too much oil.

  • TipEnsure the Sugar Syrup Is Warm

    Not too hot or cold, when adding the fried gulab jamuns so they can absorb the syrup properly.

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