Gulabjamun~The Recipe
The most popular Indian Dessert, made from Khoya and dunked in sugar syrup
Recipe type: Dessert
  • 500 gms of sugar( Though we found it bit too sweet for our taste, so adjust accordingly)
  • One and half cup of water(bit more or less)
  • 2-3 Cardamom pods
  • One spoon of milk (optional)
  • Few threads of saffron (optional)
  • 2-3 drops of rosewater(optional but highly recommended)
  • 250 gms of unsweetened Maawa (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow's milk, also known as Hariyali mawa)
  • 1½-2 tsp All purpose flour
  • 1tsp Cornflour
  • 1-2 crushed green cardamom
  • Oil for shallow frying
  1. Mix about 500 gm of white sugar in one and half cup water and keep it for boiling.
  2. Add a spoonful of milk to remove the impurities (impurities if any , will form a scum on surface)
  3. Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional)
  4. Boil until you get just a tad sticky syrup.Gulabjamun syrup is not very dense nor too dilute as in Rasgulla
  5. Strain the syrup, add rosewater when syrup is slightly cooled . Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.
  6. Mix all the ingredients, in a a wide mixing bowl or Thaal ,until soft textured dough is obtained (keep mixing until it is really soft)
  7. Make very small sized balls (bit larger than pebbles) coz they swell up after frying and soaking in syrup
  8. Make sure that the surface of dough balls is really smooth (no cracks please).In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth
  9. Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulabjamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulabjamun while making balls, that way the core of gulabjamun is not left uncooked .
  10. Fry one or 2 gulabjamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulabjamun .
  11. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough
  12. Now soak these in COOL syrup for few hours.They will surely swell up
  13. These can be stored in the same syrup till consumed
  14. If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help
  15. You can enjoy it hot or cold ,either way it is delicious
Recipe by Sindhi Rasoi |Sindhi Recipes at