{"id":3084,"date":"2020-10-31T11:03:00","date_gmt":"2020-10-31T18:03:00","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=3084"},"modified":"2021-08-16T13:43:10","modified_gmt":"2021-08-16T20:43:10","slug":"gulab-jamun","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/gulab-jamun\/","title":{"rendered":"Gulab Jamun"},"content":{"rendered":"\n<p><em>Gulab Jamun is one of India&rsquo;s most popular sweets. They are deep-fried round balls, made of dried milk (khoya), and are dipped in rose-cardamom-saffron flavored sugar syrup.<\/em><\/p>\n\n\n\n<p><em>This classic Indian dessert is heavenly delicious and makes quite a treat! Learn to make the best gulab jamuns with khoya along with all the important tips and tricks to get them melt-in-the-mouth soft.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" fetchpriority=\"high\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3-683x1024.jpg\" alt=\"Gulab jamun in traditional bowl\" data-skip-lazy class=\"wp-image-14069\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3-683x1024.jpg 683w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3-200x300.jpg 200w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3-768x1152.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-3.jpg\"><\/figure><\/div>\n\n\n\n<p>Diwali is around the corner and most of us are drooling about the Indian sweets.<\/p>\n\n\n\n<p>During Diwali, sweets are generally made so that it can be served(shared) with friends and family. One of the most common and highly enjoyed classic Indian sweet recipes is the Gulab jamoon recipe known for its soft, moist, juicy, and melt-in-mouth texture.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"what-is-gulab-jamun\"   class=\"wp-block-heading\" >What is Gulab Jamun?<\/h2>\n\n\n\n<p>The name comes from two words.<\/p>\n\n\n\n<ul><li><strong>Gulab<\/strong> means &ldquo;rose&rdquo; and refers to the rose syrup.<\/li><li><strong>Jamun<\/strong> is a kind of deep purple colored Indian berry fruit, which the dark brown dumplings resemble after they&rsquo;re cooked.<\/li><\/ul>\n\n\n\n<p>The rose-flavored syrup gives the dessert a beautiful fragrance and makes it feel both decadent and very special.<\/p>\n\n\n\n<p>There are a few versions of making this dessert either with milk powder, bread, or sweet potatoes. but nothing can replace traditional <a href=\"https:\/\/www.cookingcarnival.com\/mawa\/\">Khoa<\/a> (mawa) based jamuns.<\/p>\n\n\n\n<p>The texture, color, moistness, and taste you can get with Mawa are irreplaceable.<\/p>\n\n\n\n<p>It is a favorite Indian sweet for most people. At parties, weddings, and even in Indian thalis, this Indian sweet happens to be one of the desserts served after the meals.<\/p>\n\n\n\n<h2 id=\"ingredients-required\"   class=\"wp-block-heading\" >Ingredients required<\/h2>\n\n\n\n<ul><li><strong><a href=\"https:\/\/www.cookingcarnival.com\/mawa\/\">Mawa (khoya)<\/a><\/strong> &ndash; I have used homemade Mawa. You can use store-bought too. If using frozen mawa, bring it to room temperature. Grate it and follow the recipe.<\/li><li><strong>Baking powder<\/strong> &ndash; To make the gulab jamun soft. Don&rsquo;t use it too much. More baking powder can also result in the Jamun breaking and disintegrating in oil.<\/li><li><strong>Binding<\/strong> &ndash; for the binding I have used All purpose flour (maida). You can use semolina(sooji) too.<\/li><li><strong>Milk<\/strong> &ndash; Milk is used to form a dough<\/li><li><strong>Sugar<\/strong> &ndash; to make sugar syrup<\/li><li><strong>Flavorings<\/strong> &ndash; Rosewater, also called Gulab Jal, cardamom, and saffron.<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"597\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6-1024x597.jpg\" alt=\"Pre-measured ingredients for gulab jamun recipe\" class=\"wp-image-14107\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6-1024x597.jpg 1024w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6-300x175.jpg 300w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6-768x448.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-6.jpg\"><\/figure><\/div>\n\n\n\n<p>I know people often assume it to be a difficult dessert but trust me, it&rsquo;s quite easy and quite simple to make it at home if you take some basic precautions while making it.<\/p>\n\n\n\n<h2 id=\"5-steps-notes-and-pro-tips\"   class=\"wp-block-heading\" >5 steps Notes and Pro-tips<\/h2>\n\n\n\n<p>I have tried to explain important tips and notes in every step which will help you in making the perfect Gulab jambu.<\/p>\n\n\n\n<p id=\"h-step-1-gulab-jamun-dough\"><strong>Step &ndash; 1. Gulab Jamun Dough<\/strong><\/p>\n\n\n\n<p>Basically, for a perfect and moist ball, there are few important things.<\/p>\n\n\n\n<ul><li>The proportion of dry ingredients like milk Mawa, plain flour and baking powder and wet ingredients like milk.<\/li><li>The dough needs to be smooth and soft. So, add warm milk, little by little until you have a soft dough.<\/li><li>You also need to be careful while kneading the dough. You have to keep in mind that you don&rsquo;t want to over-knead the dough. Mix until the dough comes together.<\/li><li>Resting the dough for 15 minutes is also important to get the Jamun soft.<\/li><\/ul>\n\n\n\n<p id=\"h-step-2-making-sugar-syrup\"><strong>Step &ndash; 2 Making sugar syrup<\/strong><\/p>\n\n\n\n<ul><li>For this recipe, we are not looking for one or two thread sugar syrup consistency. You don&rsquo;t want a thick sugar syrup else the jamuns will not absorb it.<\/li><li>Just add all ingredients for the syrup in a pan and once it comes to a boil, lower the flame and let it simmer for 6 to 7 minutes only. The sugar syrup for gulab jamun should only be a little sticky.<\/li><li>The syrup might look thin to you but don&rsquo;t worry. It thickens up as it cools. <\/li><li>If by any chance sugar syrup is thick, fix it by adding some water to the syrup and heat for about a minute.<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-683x1024.jpg\" alt=\"Gulab jamuns in bowls, spoons on the side\" class=\"wp-image-14071\" width=\"683\" height=\"1024\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-683x1024.jpg 683w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-200x300.jpg 200w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-768x1152.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun.jpg\"><\/figure><\/div>\n\n\n\n<p id=\"h-step-3-shaping-jamuns\"><strong>Step &ndash; 3. Shaping jamuns<\/strong><\/p>\n\n\n\n<ul><li>Work with soft hands while making the Jamun balls. Do not apply too much pressure.<\/li><li>The gulab jamun balls should be smooth without any crack. If you see cracks on top, knead again till it&rsquo;s all smooth. The other reason for crack on balls is, the dough is likely that your dough is dry needs little moisture to make it softer.<\/li><li>Never try to fry the balls with cracks or else the jamuns will break apart in the ghee\/oil<\/li><\/ul>\n\n\n\n<p id=\"h-step-4-frying-the-jamuns\"><strong>Step &ndash; 4 Frying the jamuns<\/strong><\/p>\n\n\n\n<ul><li>One of the most important steps is to fry the gulab jamuns at low to medium heat. If you fry at high heat, the jamuns will not be cooked from inside.&nbsp; It will also turn hard.<\/li><li>Make sure there is enough ghee\/oil in a pan to cover the jamuns completely.<\/li><li>It&rsquo;s best to first heat oil\/ghee at medium heat for 4 to 5 minutes, then low the heat to low, and then drop the balls in the oil.<\/li><li>The temperature of oil\/ghee should be such that when you drop the jamuns, it should stay down for a few seconds, then sizzles and comes up slowly.<\/li><li>Fry on low heat until they are nice dark golden brown. This will take time as you fry on low heat, be patient. The well-fried gulab jamuns will take about 8 to 10 minutes (depending on the size).<\/li><\/ul>\n\n\n\n<p id=\"h-step-5-adding-jamuns-in-syrup\"><strong>Step &ndash; 5. Adding jamuns in syrup<\/strong><\/p>\n\n\n\n<p>While adding the jamuns to the syrup, make sure the syrup is warm but not hot.<\/p>\n\n\n\n<p>If the syrup is hot, the gulab jamuns will likely lose their shape. If the syrup is cold, it will not absorb the syrup. So the syrup should be warm.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4-683x1024.jpg\" alt=\"Picking up gulab jamun from the bowl\" class=\"wp-image-14079\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4-683x1024.jpg 683w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4-200x300.jpg 200w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4-768x1152.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-4.jpg\"><\/figure><\/div>\n\n\n\n<h2 id=\"quick-faqs\"   class=\"wp-block-heading\" >Quick FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1629145203058\"><strong class=\"schema-faq-question\">Why gulab jamun break on frying?<\/strong> <p class=\"schema-faq-answer\">Too much moisture in the dough.<br>More baking powder can also result in the Jamun breaking and disintegrating in oil.<br>When frying, the temperature should not be too high or too low. A more or too low temperature of ghee while frying can also break or crack the gulab jamun.<br>If the binding ingredient like all-purpose flour (maida) is less, then this can also break Jamun when frying.<br>Once you add the Jamun dough balls to the oil, let them slightly cook and then only tough turn them.<br>When making Jamun ball, there should be no cracks on it or else it will break in ghee. If you see cracks then add some more milk to the dough mixture. Mix and then form the Jamun again.<br>First, add one gulab jamun and check. If it comes out well, only then add more.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1629145243599\"><strong class=\"schema-faq-question\">Why has gulab jamun become hard?<\/strong> <p class=\"schema-faq-answer\">One of the reasons is less moisture in the Jamun. The dough should be soft.<br>You over-kneaded the dough. When you knead the dough, gluten strands will form which will make the Jamun dense and heavy. You need to mix until it just forms a smooth and soft dough.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1629145275900\"><strong class=\"schema-faq-question\">Why do my gulab jamun become too soft?<\/strong> <p class=\"schema-faq-answer\">You may have added too much baking powder or soda.<br>Another reason could be the sugar syrup. The sugar syrup should have a sticky consistency. They should not have a watery consistency. If the sugar syrup is watery, then the Jamun absorbs more sugar syrup resulting in it being super soft and can even break in the sugar syrup.<br>One more reason could be, the sugar syrup is very hot. Make sure the syrup is just warm when you add the jamuns.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1629145302938\"><strong class=\"schema-faq-question\">Why are my Gulab jumps not cooked from inside?<\/strong> <p class=\"schema-faq-answer\">If you have fried them in hot oil, they got cooked from outside but from inside. Heat needs to be low to medium all the time.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1629145324254\"><strong class=\"schema-faq-question\">Why my gulab jamuns did not soak the sugar syrup?<\/strong> <p class=\"schema-faq-answer\">The reason could be the sugar syrup is either too thick or too thin. You need to bring it to a boil and then simmer for 6 to 7 minutes only. It should be a little sticky, that&rsquo;s all.<br>If it&rsquo;s not sticky at all boil some more. If it&rsquo;s too sticky and forms threads, you have cooked it more. Do not look for any thread consistency, a light sticky syrup is just what you need for this recipe.<\/p> <\/div> <\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1-683x1024.jpg\" alt=\"Bowl ull of gulab jamoons\" class=\"wp-image-14073\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1-683x1024.jpg 683w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1-200x300.jpg 200w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1-768x1152.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-1.jpg\"><\/figure><\/div>\n\n\n\n<p>If you keep all these tips-tricks and quick FAQs in mind, you will end up with the most delicious melt-in-mouth gulab jamuns!<\/p>\n\n\n\n<h2 id=\"how-to-make-this-recipe-step-by-step-process\"   class=\"wp-block-heading\" >How to make this recipe? Step by step process &ndash;<\/h2>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"h-making-dough\">Making dough<\/h3>\n\n\n\n<p>In a large bowl, take grated\/crumbled mawa(khoya), and knead it with the heels of your palm for about 1 to 2 minutes. Then add maida (all-purpose flour), cardamom powder, and baking powder. Mix until well combined.<\/p>\n\n\n\n<p>Start adding warm milk, little by little until it all comes together as a dough. Don&rsquo;t add too much milk in a go or else the dough will become too soft. Also, don&rsquo;t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 15 to 20 minutes.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-2.jpg\" alt=\"Making dough for gulab jamun balls\" class=\"wp-image-14082\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-2.jpg 800w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-2-300x150.jpg 300w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-2-768x384.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-2.jpg\"><\/figure><\/div>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"h-sugar-syrup\">Sugar syrup<\/h3>\n\n\n\n<p>Meanwhile, let&rsquo;s make syrup. In a wide pan add sugar and water.<\/p>\n\n\n\n<p>Bring it to a boil. Add cardamom pods, saffron strands, rose water, and lemon juice. Then lower the heat to medium heat and let the syrup simmer for 5 to 6 minutes.<\/p>\n\n\n\n<p>Once it&rsquo;s a little sticky, remove the pan from heat and set aside. Keep it aside and let it come to a warm temperature.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-5.jpg\" alt=\"making Sugar syrup\" class=\"wp-image-14083\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-5.jpg 800w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-5-300x150.jpg 300w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-5-768x384.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-5.jpg\"><\/figure><\/div>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"h-forming-gulab-jamun-balls\">Forming gulab jamun balls<\/h3>\n\n\n\n<p>Now give a quick knead to the dough. Divide the dough into 30 equal parts and make a small ball out of all the parts. Always Work with soft hands when forming jamuns. Squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.<\/p>\n\n\n\n<p>If you are not able to form a ball without cracks. Add some more milk and make the dough again.<\/p>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"h-frying\">Frying<\/h3>\n\n\n\n<p>Traditionally gulab jamun is fried in ghee. You can go the traditional way if you want or just fry them in flavorless oil.<\/p>\n\n\n\n<p>First, heat the ghee\/oil till it is medium hot, for about 5 minutes. Then reduce the flame to a low to medium and wait for a minute.<\/p>\n\n\n\n<p>Then gently place 4 to 5 Jamun dough balls in the ghee. Keep the remaining dough balls covered with a clean napkin to prevent them from drying out.<\/p>\n\n\n\n<p>Once the Jamun dough balls start to have tiny light golden spots on them, then keep on rotating them with a slotted spoon in the oil often. This way the gulab jamun will have an even golden color.<\/p>\n\n\n\n<p>Make sure the ghee is not hot or cold.<\/p>\n\n\n\n<p>If the ghee is on the cooler side, then the Jamun will absorb more oil and can crack or break too.<\/p>\n\n\n\n<p>If the ghee is very hot, then the gulab jamun will get browned quickly with the inside portion being uncooked and raw.<\/p>\n\n\n\n<p>Once they are dark brown, remove them from the oil<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-3.jpg\" alt=\"frying the jamuns\" class=\"wp-image-14084\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-3.jpg 800w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-3-300x150.jpg 300w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-3-768x384.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/gulab-jamun-recipe-3.jpg\"><\/figure><\/div>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"h-adding-fried-balls-in-sugar-syrup\">Adding fried balls in sugar syrup<\/h3>\n\n\n\n<p>Soak the gulab jamuns in warm (not hot and not cold) sugar syrup. Let it soak the syrup for 30 minutes.<\/p>\n\n\n\n<p>You may decorate them with dried fruits or edible silver leaf (Chandi ka vark).<\/p>\n\n\n\n<p>Served them warm or at room temperature. My favorite ways of eating gulab jamuns are with Vanilla ice cream and in <a href=\"https:\/\/www.cookingcarnival.com\/gulab-jamun-thandai-mousse\/\">Thandai Mousse<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2-683x1024.jpg\" alt=\"showing the inner texture of gulab jamuns\" class=\"wp-image-14075\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2-683x1024.jpg 683w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2-200x300.jpg 200w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2-768x1152.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2.jpg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/11\/Gulab-jamun-2.jpg\"><\/figure><\/div>\n\n\n\n<h2 id=\"more-indian-sweet-recipes\"   class=\"wp-block-heading\" >More Indian Sweet Recipes<\/h2>\n\n\n\n<ul><li><a href=\"https:\/\/www.cookingcarnival.com\/balushahi\/\">Balushahi<\/a><\/li><li><a href=\"https:\/\/www.cookingcarnival.com\/sukhdi\/\">Sukhdi<\/a><\/li><li><a href=\"https:\/\/www.cookingcarnival.com\/besan-ladoo\/\">Besan ladoo<\/a><\/li><li><a href=\"https:\/\/www.cookingcarnival.com\/malai-ghevar\/\">Ghewar<\/a><\/li><li><a href=\"https:\/\/www.cookingcarnival.com\/no-bake-shrikhand-tart\/\">No bake shrikhand Tart<\/a><\/li><\/ul>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong>Have you tried this Recipe? Please feed us with your feedback, &#9733; star ratings, and comments below.<\/strong><\/p>\n\n\n\n<p><strong>You can also FOLLOW me on&nbsp;<a href=\"https:\/\/www.facebook.com\/cookingcarnival\/\" target=\"_blank\" rel=\"noreferrer noopener\">FACEBOOK<\/a>,&nbsp;<a href=\"https:\/\/www.instagram.com\/cookingcarnival\/\" target=\"_blank\" rel=\"noreferrer noopener\">INSTAGRAM<\/a>, and&nbsp;<a href=\"https:\/\/www.pinterest.com\/cookingcarnival\/\">PINTEREST&nbsp;<\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n<p>Subscribe to our&nbsp;<a href=\"https:\/\/www.youtube.com\/channel\/UC0pyfZAYXb38XQWaOmfen1g\/\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube Channel<\/a>&nbsp;for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n\n<p>Looking for more&nbsp;<a href=\"https:\/\/www.cookingcarnival.com\/category\/instant-pot\/\">Diwali Recipes<\/a>? Check out our delicious&nbsp;<a href=\"https:\/\/www.pinterest.com\/cookingcarnival\/cookingcarnival-instant-pot\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pinterest board for festive recipes<\/a>.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-10264\" class=\"wprm-recipe-container\" data-recipe-id=\"10264\" data-servings=\"30\"><div class=\"wprm-recipe wprm-recipe-template-classic-2\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-150x150.jpg\" class=\"attachment-150x150 size-150x150\" alt=\"picking gulab jamun from a bowl\" srcset=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-150x150.jpg 150w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-300x300.jpg 300w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-1024x1024.jpg 1024w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-768x768.jpg 768w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-360x361.jpg 360w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-720x722.jpg 720w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-500x500.jpg 500w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun-96x96.jpg 96w, https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-pin-media=\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Gulab-jamun.jpg\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\t\n\t<div 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transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">2<\/span> votes<\/div><\/div>\n\t\n\t\n<\/div>\n<h2 id=\"gulab-jamun-recipe\"   class=\"wprm-recipe-name wprm-block-text-bold\">Gulab Jamun Recipe<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\"><em>Learn to make Indian classic sweet, the best gulab jamuns with khoya along with all the important tips and tricks to get them melt-in-the-mouth soft.<\/em><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-tag-icon wprm-recipe-course-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert, sweet<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-tag-icon wprm-recipe-cuisine-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Indian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-tag-icon wprm-recipe-keyword-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">Gulab Jamun<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-prep-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path data-color=\"color-2\" fill=\"#333333\" d=\"M4.3,16.6l-2.2,2.2c-0.6,0.6-0.9,1.3-0.9,2.1c0,0.8,0.3,1.6,0.9,2.1s1.3,0.9,2.1,0.9c0.8,0,1.6-0.3,2.1-0.9l2.2-2.2L4.3,16.6z\"><\/path><path fill=\"#333333\" d=\"M22.6,5.4l-3.5-3.5c-1.1-1.1-2.6-1.8-4.2-1.8s-3.1,0.6-4.2,1.8l-8.4,8.4c-0.4,0.4-0.4,1,0,1.4l7.1,7.1C9.5,18.9,9.7,19,10,19c0,0,0,0,0,0c0.3,0,0.5-0.1,0.7-0.3L22.6,6.8C23,6.4,23,5.8,22.6,5.4z M9.2,14.6l-1.4-1.4l6.4-6.4l1.4,1.4L9.2,14.6z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-cook-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path data-color=\"color-2\" fill=\"#333333\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"><\/path><path data-color=\"color-2\" fill=\"#333333\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"><\/path><path data-color=\"color-2\" fill=\"#333333\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"><\/path><path fill=\"#333333\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-total-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"><\/path><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-10264 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"10264\" aria-label=\"Adjust recipe servings\">30<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">jamuns<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-nutrition-icon wprm-recipe-calories-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><rect data-color=\"color-2\" x=\"21\" y=\"8\" fill=\"#333333\" width=\"3\" height=\"8\"><\/rect><path fill=\"#333333\" d=\"M18,5H1C0.448,5,0,5.447,0,6v12c0,0.553,0.448,1,1,1h17c0.552,0,1-0.447,1-1V6C19,5.447,18.552,5,18,5z M11,12v4l-7-5l5,1V8l6,5L11,12z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">94<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-author-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path data-color=\"color-2\" fill=\"#333333\" d=\"M13,21h-2H5v2c0,0.6,0.4,1,1,1h12c0.6,0,1-0.4,1-1v-2H13z\"><\/path><path fill=\"#333333\" d=\"M18,4c-0.1,0-0.2,0-0.3,0c-0.8-2.3-3-4-5.7-4S7.2,1.7,6.3,4C6.2,4,6.1,4,6,4c-3.3,0-6,2.7-6,6c0,3,2.2,5.4,5,5.9V19h6v-4h2v4h6v-3.1c2.8-0.5,5-2.9,5-5.9C24,6.7,21.3,4,18,4z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/www.cookingcarnival.com\/about\/\" target=\"_blank\">Dhwani<\/a><\/span><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-1440501008\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1440501008\" class=\"wprm-prevent-sleep-checkbox\"><span class=\"wprm-toggle-switch-slider\" style=\"width: 40px;height: 20px;margin-top: -10px;background-color: #cccccc;border-radius: 10px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\" style=\"margin-left: 50px;\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-10264-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"10264\" data-servings=\"30\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For Jamun<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;300 grams Khoya \/ Mawa Grated\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">300<\/span> <span class=\"wprm-recipe-ingredient-unit\">grams<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/www.cookingcarnival.com\/mawa\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Khoya \/ Mawa<\/a><\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Grated<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;3 tablespoon Maida \/ All purpose flour \"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">Maida \/ All purpose flour <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;\u00bd teaspoon Baking Powder\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">Baking Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;\u00bc teaspoon Cardamom Powder\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">Cardamom Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 tablespoon Milk or as required\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">Milk or as required<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Sugar Syrup<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"12\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 cups Sugar \"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">Sugar <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"14\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2&frac12; cups Water\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2&frac12;<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"16\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 teaspoon Rose water  Also called gulab jal\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/2HLoNrb\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Rose water <\/a><\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Also called gulab jal<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"18\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 Cardamom pods Shell open\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">Cardamom pods<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Shell open<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"20\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;few strands Saffron \"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">few strands Saffron <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"22\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon lemon juice\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/2rKW2Dh\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">lemon juice<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"24\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Oil or ghee for frying I used ghee\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/www.cookingcarnival.com\/how-to-make-ghee-clarified-butter-instant-pot\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Oil or ghee for frying<\/a><\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">I used ghee<\/span><\/li><\/ul><\/div><\/div><div class=\"wprm-spacer\"><\/div><div id=\"shop-with-instacart-v1\" data-affiliate_id=\"1504\" data-affiliate_platform=\"recipe_widget\"><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-10264-instructions-container wprm-block-text-normal\" data-recipe=\"10264\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Making dough<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10264-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a large bowl, take grated\/crumbled <a href=\"https:\/\/www.cookingcarnival.com\/mawa\/\">mawa(khoya)<\/a>, and knead it with the heels of your palm for about 1 to 2 minutes. Then add maida (all-purpose flour), cardamom powder, and baking powder. Mix until well combined.<\/span><\/div><\/li><li id=\"wprm-recipe-10264-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Start adding warm milk, little by little until it all comes together as a dough. Don&rsquo;t add too much milk in a go or else the dough will become too soft. Also, don&rsquo;t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 15 to 20 minutes.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Sugar syrup<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10264-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Meanwhile, let&rsquo;s make syrup. In a wide pan add sugar and water.<\/div><\/li><li id=\"wprm-recipe-10264-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring it to a boil. Add cardamom pods, saffron strands, rose water, and lemon juice. Then lower the heat to medium heat and let the syrup simmer for 5 to 6 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-10264-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once it&rsquo;s a little sticky, remove the pan from heat and set aside. Keep it aside and let it come to a warm temperature.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Forming gulab jamun balls<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10264-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Now give a quick knead to the dough. Divide the dough into 30 equal parts and make a small ball out of all the parts. Always Work with soft hands when forming jamuns. Squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.<\/div><\/li><li id=\"wprm-recipe-10264-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you are not able to form a ball without cracks. Add some more milk and make the dough again.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Frying<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10264-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Traditionally gulab jamun is fried in ghee. You can go the traditional way if you want or just fry them in flavorless oil.<\/div><\/li><li id=\"wprm-recipe-10264-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">First, heat the ghee\/oil till it is medium hot, for about 5 minutes. Then reduce the flame to a low to medium and wait for a minute.<\/div><\/li><li id=\"wprm-recipe-10264-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Then gently place 5 to 6 Jamun dough balls in the ghee. Keep the remaining dough balls covered with a clean napkin to prevent it from drying it out.<\/span><\/div><\/li><li id=\"wprm-recipe-10264-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the Jamun dough balls start to have tiny light golden spots on them, then keep on rotating them with a slotted spoon in the ghee often. This way the gulab jamun will have an even golden color.<\/span><\/div><\/li><li id=\"wprm-recipe-10264-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Make sure the ghee is not hot or cold.<\/div><\/li><li id=\"wprm-recipe-10264-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If the ghee is on the cooler side, then the Jamun will absorb more oil and can crack or break too.<\/div><\/li><li id=\"wprm-recipe-10264-step-3-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If the ghee is very hot, then the gulab jamun will get browned quickly with the inside portion being uncooked and raw.<\/div><\/li><li id=\"wprm-recipe-10264-step-3-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once they are dark brown, remove them from the oil<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Adding fried balls in sugar syrup<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10264-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the gulab jamuns in warm (not hot and not cold) sugar syrup. Let it soak the syrup for 30 minutes.<\/div><\/li><li id=\"wprm-recipe-10264-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You may decorate them with dried fruits or edible silver leaf (Chandi ka vark).<\/div><\/li><li id=\"wprm-recipe-10264-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Served them warm or at room temperature. My favorite ways of eating gulab jamuns are with Vanilla ice cream and in <a href=\"https:\/\/www.cookingcarnival.com\/gulab-jamun-thandai-mousse\/\">Thandai Mousse<\/a>.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-10264\" class=\"wprm-recipe-video-container\"><h2 id=\"video\"   class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h2><div class=\"wprm-recipe-video\"><iframe title=\"Gulab Jamun Recipe | How to make perfect Gulab Jamun\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/z5aHn-t2Coc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span id=\"h-step-1-gulab-jamun-dough\" class=\"has-text-align-center\" style=\"display: block;\"><strong>Gulab Jamun Dough<\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>The proportion of dry ingredients like milk Mawa, plain flour, and baking powder and wet ingredients like milk.<\/li>\n<li>The dough needs to be smooth and soft. So, add warm milk, little by little until you have a soft dough.<\/li>\n<li>You also need to be careful while kneading the dough. You have to keep in mind that you don&rsquo;t want to over-knead the dough. Mix until the dough comes together.<\/li>\n<li>Resting the dough for 15 minutes is also important to get the Jamun soft.<\/li>\n<\/ul>\n<span id=\"h-step-2-making-sugar-syrup\" class=\"has-text-align-center\" style=\"display: block;\"><strong>Making sugar syrup<\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>For this recipe, we are not looking for one or two thread sugar syrup consistency. You don&rsquo;t want a thick sugar syrup else the jamuns will not absorb it.<\/li>\n<li>Just add all ingredients for the syrup in a pan and once it comes to a boil, lower the flame and let it simmer for 6 to 7 minutes only. The sugar syrup for gulab jamun should only be a little sticky.<\/li>\n<li>The syrup might look thin to you but don&rsquo;t worry. It thickens up as it cools.<\/li>\n<li>If by any chance sugar syrup is thick, fix it by adding some water to the syrup and heat for about a minute.<\/li>\n<\/ul>\n<span id=\"h-step-3-shaping-jamuns\" class=\"has-text-align-center\" style=\"display: block;\"><strong>Shaping jamuns<\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>Work with soft hands while making the Jamun balls. Do not apply too much pressure.<\/li>\n<li>The gulab jamun balls should be smooth without any crack. If you see cracks on top, knead again till it&rsquo;s all smooth. The other reason for crack on balls is, the dough is likely that your dough is dry needs little moisture to make it softer.<\/li>\n<li>Never try to fry the balls with cracks or else the jamuns will break apart in the ghee\/oil<\/li>\n<\/ul>\n<span id=\"h-step-4-frying-the-jamuns\" class=\"has-text-align-center\" style=\"display: block;\"><strong>Frying the jamuns<\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<ul data-slot-rendered-dynamic=\"true\">\n<li>One of the most important steps is to fry the gulab jamuns at low to medium heat. If you fry at high heat, the jamuns will not be cooked from inside.&nbsp; It will also turn hard.<\/li>\n<li>Make sure there is enough ghee\/oil in a pan to cover the jamuns completely.<\/li>\n<li>It&rsquo;s best to first heat oil\/ghee at medium heat for 4 to 5 minutes, then low the heat to low, and then drop the balls in the oil.<\/li>\n<li>The temperature of oil\/ghee should be such that when you drop the jamuns, it should stay down for a few seconds, then sizzles and comes up slowly.<\/li>\n<li>Fry on low heat until they are nice dark golden brown. This will take time as you fry on low heat, be patient. The well-fried gulab jamuns will take about 8 to 10 minutes (depending on the size).<\/li>\n<\/ul>\n<div class=\"mv-ad-box\" data-slotid=\"content_5_btf\">\n<div class=\"adunitlabel\">\n<div class=\"mediavine\"><strong>Adding jamuns in syrup<\/strong><\/div>\n<\/div>\n<\/div>\n<span style=\"display: block;\">While adding the jamuns to the syrup, make sure the syrup is warm but not hot.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">If the syrup is hot, the gulab jamuns will likely lose their shape. If the syrup is cold, it will not absorb the syrup. So the syrup should be warm.<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li><strong>I have updated this recipe with new content, photos, and video, originally published in November 2015.&nbsp;<\/strong><\/li>\n<\/ul><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: center;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">jamun<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">94<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">16<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">29<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">75<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #f8e71c;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M12,2.162c3.204,0,3.584,0.012,4.849,0.07c1.366,0.062,2.633,0.336,3.608,1.311 c0.975,0.975,1.249,2.242,1.311,3.608c0.058,1.265,0.07,1.645,0.07,4.849s-0.012,3.584-0.07,4.849 c-0.062,1.366-0.336,2.633-1.311,3.608c-0.975,0.975-2.242,1.249-3.608,1.311c-1.265,0.058-1.645,0.07-4.849,0.07 s-3.584-0.012-4.849-0.07c-1.366-0.062-2.633-0.336-3.608-1.311c-0.975-0.975-1.249-2.242-1.311-3.608 c-0.058-1.265-0.07-1.645-0.07-4.849s0.012-3.584,0.07-4.849c0.062-1.366,0.336-2.633,1.311-3.608 c0.975-0.975,2.242-1.249,3.608-1.311C8.416,2.174,8.796,2.162,12,2.162 M12,0C8.741,0,8.332,0.014,7.052,0.072 c-1.95,0.089-3.663,0.567-5.038,1.942C0.639,3.389,0.161,5.102,0.072,7.052C0.014,8.332,0,8.741,0,12 c0,3.259,0.014,3.668,0.072,4.948c0.089,1.95,0.567,3.663,1.942,5.038c1.375,1.375,3.088,1.853,5.038,1.942 C8.332,23.986,8.741,24,12,24s3.668-0.014,4.948-0.072c1.95-0.089,3.663-0.567,5.038-1.942c1.375-1.375,1.853-3.088,1.942-5.038 C23.986,15.668,24,15.259,24,12s-0.014-3.668-0.072-4.948c-0.089-1.95-0.567-3.663-1.942-5.038 c-1.375-1.375-3.088-1.853-5.038-1.942C15.668,0.014,15.259,0,12,0L12,0z\"><\/path> <path data-color=\"color-2\" d=\"M12,5.838c-3.403,0-6.162,2.759-6.162,6.162S8.597,18.162,12,18.162s6.162-2.759,6.162-6.162 S15.403,5.838,12,5.838z M12,16c-2.209,0-4-1.791-4-4s1.791-4,4-4s4,1.791,4,4S14.209,16,12,16z\"><\/path> <circle data-color=\"color-2\" cx=\"18.406\" cy=\"5.594\" r=\"1.44\"><\/circle><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\">Share your feedback with pics <a href=\"https:\/\/www.instagram.com\/cookingcarnival\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: #9013fe\">@cookingcarnival<\/a> or tag  <a href=\"https:\/\/www.instagram.com\/explore\/tags\/cookingcarnival\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: #9013fe\">#cookingcarnival<\/a> on Instagram or Facebook!<\/span><\/span><\/div><\/div><\/div>\n\n\n<p>Warm regards,<\/p>\n\n\n\n<p>Dhwani.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gulab Jamun is one of India&rsquo;s most popular sweets. They are deep-fried round balls, made of dried milk (khoya), and are dipped in rose-cardamom-saffron flavored sugar syrup. This classic Indian dessert is heavenly delicious and makes quite a treat! Learn to make the best gulab jamuns with khoya along with all the important tips and&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.cookingcarnival.com\/gulab-jamun\/\">Read On &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":17012,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1,22,42,12,7,14,13],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.1 (Yoast SEO v23.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gulab Jamun recipe (with Mawa\/khoya) - Cooking Carnival<\/title>\n<meta name=\"description\" content=\"One of India\u2019s most popular sweet - Gulab Jamun. 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Make sure the syrup is just warm when you add the jamuns.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.cookingcarnival.com\/gulab-jamun\/#faq-question-1629145302938","position":4,"url":"https:\/\/www.cookingcarnival.com\/gulab-jamun\/#faq-question-1629145302938","name":"Why are my Gulab jumps not cooked from inside?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If you have fried them in hot oil, they got cooked from outside but from inside. Heat needs to be low to medium all the time.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.cookingcarnival.com\/gulab-jamun\/#faq-question-1629145324254","position":5,"url":"https:\/\/www.cookingcarnival.com\/gulab-jamun\/#faq-question-1629145324254","name":"Why my gulab jamuns did not soak the sugar syrup?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"The reason could be the sugar syrup is either too thick or too thin. You need to bring it to a boil and then simmer for 6 to 7 minutes only. It should be a little sticky, that\u2019s all.u003cbr\/u003eIf it's not sticky at all boil some more. If it\u2019s too sticky and forms threads, you have cooked it more. Do not look for any thread consistency, a light sticky syrup is just what you need for this recipe.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/posts\/3084"}],"collection":[{"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/comments?post=3084"}],"version-history":[{"count":0,"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/posts\/3084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/media\/17012"}],"wp:attachment":[{"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/media?parent=3084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingcarnival.com\/wp-json\/wp\/v2\/categories?post=3084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}