In this recipe , gulaab jamun is served with rabri(thickened milk) and is garnished with dry fruits of one’s choice. Gulaab Jamun is a popular Indian desert and are kids’ favourite too. Its a very rich preparation and is outright delicious. This desert enlightens taste buds in every bite.

Cooking Time: 2 hours

Servings: makes 20


  • For Gulab Jamuns
    • Khoya  80 g
    • All Purpose Flour  1/4 cup
    • Baking Soda   a pinch
    • Sugar  3/4 cup
    • Water  1 1/4 cup
    • Rose Water  1tsp
    • Milk  to knead
    • Ghee  3/4 cup
    • Cardomam  2(optional)
  • For Rabri
    • Milk  1 litre
    • Sugar  1 1/2 tbsp
    • Saffron   few strands
    • Pistachios  10-12, soaked and sliced


  1. For Sugar Syrup
    1. In a pan, take sugar, water and rose water. Cook on high flame till sugar melts.
    2. Now simmer and cook till the syrup becomes sticky. It takes 5-6 minutes. Switch off the flame.
  2. Frying the Jamuns
    1. Crumble or grate khoya, add all purpose flour and baking soda. Mix well.
    2. Knead them together by adding little milk to make a soft and smooth dough. Dough should be nice moist so that no crack is seen on the surface of jamuns.
    3. Divide the dough into equal parts and make balls from it. Size of the jamuns should be smaller than the regular ones or else it will be heavy on your stomach.
    4. Heat ghee in a small kadhai. To check the right temperature, pinch a small ball of dough and drop it in the ghee. If it comes up slowly without changing colour, then the temperature is appropriate for frying the balls.
    5. Keep stirring ghee without touching the balls so that they are evenly cooked. Fry in batches and do not overcrowd or else they may crack. Keep checking the temperature. If they start browning fast, immediately switch off the flame. Heat of the ghee will be enough to cook them further. When the temperature drops, switch on the flame again.
    6. Once they turn golden brown, drain them in kitchen towel. Wait for a while and soak them in the sugar syrup for two hours. Sugar syrup should not be very hot or else it will spoil the texture of jamuns.

  3. For Rabri
    1. Boil milk in a non-stick pan or kadhai over medium flame.
    2. When milk starts to boil, simmer and keep stirring at regular intervals so that they do not start browning from the bottom of pan.
    3. Now milk starts forming a layer of cream or malai. Move them to the sides of pan and stick on it. Continue this step till miik is reduced to 1/3 of original quantity.
    4. Add sugar, mix and cook for few more minutes till sugar is completely dissolved.
    5. Scrap off the cream from the sides of pan and mix it with thickened milk. Remove from fire.
  4. How to Proceed
    1. Transfer the jamuns to serving bowl. Blend the rabri well and pour over them.
    2. Garnish with pistachios and saffron strands. Serve hot or chilled as per your taste.



  1. Looks very delicious and interesting.So I heard about either Gulab Jamun or Ras malai but combo of this is something unique for me. Would love to try this weekend. Impressed by the content and the way it’s been put steps wise is very helpful.


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