• Ghee for deep-frying
  • For the sugar syrup
  • 3 cups sugar
  • a few saffron (kesar) strands (optional)
  • For the gulab jamuns
  • 2 cups (250 grams) haryali mava (khoya), grated
  • 5 tbsp plain flour (maida)
  • 1/4 tsp cardamom (elaichi) powder


In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.

Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10-12 minutes).

Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

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