Gulab Jamun

Dried milk dumplings, deep fried and soaked in sugar syrup make a favourite sub-continet sweet.


Khoya 300 gm/1 ¼ cups
Cardamoms, peeled 5
Paneer (Chhena) 60 gm/ ¼ cup
Clarified butter (ghee) to deep fry
Flour 45 gm/3 tbs
Rosewater 2 drops
Saffron 1 gm/2 tsp
Soda bi-carb a pinch
Sugar 960 gm/4 cups


Knead khoya and chhena gently together. Dissolve soda bi-carb in 1 teaspoon water. Add flour and soda to the khoya and chhena mixture. Knead to a smooth, soft, dough-like consistency. Make 24 balls and smoothen by rolling between your palms. Boil sugar in 480 gm/2 cups water for 5-7 minutes till the syrup turns golden brown.
Pound saffron. Mix with cardamom seeds and rosewater concentrate to form the filling. Flatten balls. Place a pinch of this filling in the centre, seal and roll into balls again. In a kadhai heat ghee to medium heat. Slide the balls, a few at a time, into the ghee then gently shake the pan till the balls rise to the surface. Remove with slotted spoon and immediately immerse in syrup.

Time: Preparation: 30 minutes
Cooking: 1 hour
To Serve: Remove to a bowl along with syrup and serve hot.


  1. What type of wheat should be used for sprouting?


  2. Plz see the link below.
    How to Sprout Wheat at home.
    In stores there are wheat is available in broken form also, so may be U have used that, it may not work. Use the whole, instead.
    By the way it is harder to sprout wheat at home, & recognizing the right time to use it as sweetened & soft. So it is better to use ready made sprouted wheat.

  3. plz tell me what is chhena


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