Gulab jamun | sweets

yurekha vinoth | March 12, 2014 |


MTR gulab jamun mix-1 pack
Ghee-1 tsp
Kova/Khoya-1/2 cup
Sugar-1 1/2 cup
Water-1 cup
Lemon juice-1 tsp
Rose essence- few drops
Vegetable oil for deep fry
Milk-As needed
Soaked Almond-5,Unsoaked almond-3
pistachios 2-3


1.In a bowl mix jamun mix,kova with little amount of room temperature milk as needed. Knead the dough soft.
2.Make small balls and keep aside.
3.For sugar syrup
  • Add water and sugar and stir continuous until u get one string consistent.
  • Add Elachi,rose essense and few drops of lemon juice.
4.Deep fry jamun balls in medium fry and place in kitchen tissue.
5.After 10 min, put all balls in sugar syrup. Garnish with sliced almonds and grated pistachios.


1.Always fry jamuns in medium flame.
2.Use milk for mixing to get softness and perfect shape.
3.Lemon juice helps to avoid caramelize of sugar syrup.
4.Don't soak balls as soon as taken from oil directly. It cracks your jamun. Allow it to cool for 10 min.
Kova making

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