Tips to Make Taste & Aromatic Gulab Jamun that nobody will tell you

Every time we go out to an Indian Restaurant, after finishing the main course, everybody is like, “Order something sweet”. After a long discussion of what to order, it is said that “East or West, Gulab Jamuns are the best”.


  • Sugar

  • Green Cardamom pods

  • Water

  • Lemon Juice

  • Milk Powder

  • Maida (all-purpose flour)

  • Baking Soda

  • Ghee

  • Milk

  • Oil


Step 1: Prepare Chashni

Take 1 bowl of Sugar, 3 Green Cardamom Pods, 1 lemon and half a cup of water. Put everything together and heat together on medium flame. Make sure you are stirring it occasionally. Cook it until it reaches the string creating consistency.

Step 2: Put the Gulab Jamun Containing ingredients together

Add milk powder, maida, baking soda in a wide-mouthed bowl. Mix everything with a spoon and then add a tablespoon of ghee.

Step 3: Knead a Soft Mixture

Make sure to sprinkle three to four tablespoons of milk over the mixture, then gently mix everything.

Remember, Do Not!

Do not knead the mixture, just lightly mix it.

What if I knead it?

If you do so, then the Gluten will be formed which will not absorb the Sugar Syrup.

Step 4: It’s Your Favourite time: Give a round shape to the mixture

Divide the mixture in the equal diameters of the balls, then grease your palms. Give a round shape to each ball. No ball should experience the cracks. If it experiences so, then it signals that the mixture is still dry and you must add a teaspoon of milk to it.


The chefs of the Best Indian Restaurant have shared this Masterchef’s Tip, “ Do not create the large balls, As after frying and the absorption of the sugar syrup, their size will become doubled.”

Step 5: Frying Time

Heat the ghee or the oil in a deep-bottomed cauldron. Add no more than 3 to 4 balls in the heated oil. If you add more than none will get the right amount of heat. Deep fry them for about 6 to 7 minutes. The right indication about when to stop cooking is the color of the Gulab Jamun. When they come out to be golden brown then take them out from the cauldron.


Deep fry over slow flame. If you choose to deep fry them on high flame, then the Gulab Jamuns will not get properly cooked.

Step 6: Combine Everything Together

Heat the Sugar Syrup for about 3 to 4 minutes. Add the deep-fried gulab jamuns balls to the sugar syrup.

Now Here Are Some Of The Pro-Tips:

  • Be time-efficient

If you want to save your cooking time, then keep the oil in the cauldron to be heated at the time when you have started making the balls.

  • What if I overcook the sugar syrup?

If you overcook the sugar syrup, it will turn hard and would not be an ideal syrup for putting the gulab jamuns. If that happens by mistake, then add some water to it, cook again for a few minutes. But yes, keep on stirring it.

Final Comments!

Make some efforts to make Gulab Jamun at home after ordering the delicious main course from Grand Pavilion Restaurant.

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