Gulab Jamun Recipe I परफेक्ट गुलाब जामुन रेसिपी I Tips for soft & Perfect Gulab Jamun I

Описание: How to make perfect Gulab Jamun at home or for commercial purpose. Recipe with perfect measurements and Tips. Recipe ingredients and measurements shared below.

Gulab jamun is among India's most popular desserts and is often referred to as "Indian doughnuts." It is also made mostly during Indian festivals and special occasions. This delicious sweet treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk (Khoya) and then soaked in a sugar syrup made with rose water. This recipe uses khoya (milk fudge)
I have a fond memory of my childhood. During Diwali festival, all family members used to gather at my native home which is at Akola (Maharashtra). My father used to give contract to Maharaj (Traditional Rajasthani cook, who used to cook all the snacks and sweets in bulk quantity) at our house to make Diwali snacks and sweets. He used to make these tasty Gulab jamuns in bulk quantity for us. All day we used to feast on these tasty treats.
The name comes from two words Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked. The rose-flavored syrup lends the dessert a beautiful fragrance. Gulab jamun can be served warm or at room temperature and with a variety of extras to make the dessert even more exceptional, such as chopped pistachios. I love Gulab Jamun with Vanilla Ice cream. This combination is also fantastic. Best of all,

Sharing the recipe here

Gulab Jamun recipe
Ingredients for - 25 numbers (12 Gm each)
Mawa (Milk Fudge) - 200 gm
Paneer (Cottage Cheese) - 50 gm
Sooji (fine Semolina)- 20 gm (3 Tablespoon)
Refined flour - 40 gm (6 Tablespoon)
Cardamom seed powder - 4 pods
(Cardamom skin to be used in Sugar Syrup)
Saffron (optional) - 2 pinch
Milk - 2 to 3 drops
Cooking soda - 2 pinch
Sugar - 600 gm
Water - 600 gm/ml
Rose water - 4 to 5 drops


Ingredients for - 125 numbers (12 Gm each)
Mawa - 1 kg
Paneer - 250 gm
Sooji (Semolina)- 100 gm
Refined flour - 200 gm
Cardamom seed powder
5 to 6 Pods
(Cardamom skin to be used
in sugar syrup)
Cooking soda - 1/4 th Teaspoon
Milk-.2 to 3 drops
Sugar - 3 kg
water - 3 liters
Rose water - 1/2 Tsp


Ingredients for - 375 numbers (12 Gm each)

Mawa - 3 kg
Paneer - 750 gm
Sooji (Semolina)- 300 gm
Refined flour - 600 gm
Cardamom seed powder
-10 to 12 Pods
(Cardamom skin to be used
in Sugar Syrup)
Cooking soda - 1/2 Teaspoon
Milk - 2 to 3 drops
Sugar - 9 kg
water - 9 liters
Rose water - 1 Tsp


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