Sunday, 23 November 2014

Gulab Jamun {recipe no 3} using secret ingredient | Kukskitchen

Yes, these are perfect, with a soft centre, perfect shape and delicious taste.Now, you will want to know what is that secret ingredient that made me, the jamun killer, make perfect jamuns. It is egg, I know, egg... who would have thought.

A good few months ago when I was toiling with my ingredients to make the perfect jamuns, my foundation doctor at the time was a sweet young girl, S. She gave me this tip, seeing  my misery. Thanks a ton darling.

When you have the perfect recipe, jamuns are the easiest Indian sweets to make and they are soo damn delicious too.

A few things before we start:
  • Use a few drops of milk if the dough is very hard.
  • Use oil if dough sticks to your fingers.
  • Fry them on low flame to avoid a hard centre. I cannot stress this point enough.
  • Wait for a nice brown color. Turn them gently but frequently.
  • Make sure syrup is just warm and not boiling hot.
  • Best served cold after a day in fridge.

Gulab Jamun
Serves 9


1 - Milk Powder - 1 cup
     Plain flour - 2 tbsp
     Semolina -1 tsp
     Egg - 1
     Baking powder - 1 level tsp.

2 - Water - 2 cups
     Sugar - 2 cups
     Green cardamom powder -1/4 tsp.

3 - Crushed Almonds / pistachio - to garnish


  • In a bowl mix (1) and make about 15-20 small balls out of the dough. I got 18.
  • .Heat oil in a pan and fry them carefully till golden brown.
  • In another pan boil water and sugar until sugar dissolves; this is the sugar syrup. Turn off the flame and add cardamom powder. Let it cool down slightly. 
  • Pour the fried balls of gulab jamun in the syrup and keep it covered for 35-40 minutes so the balls get soaked in the sugar syrup.
  • To serve, garnish with almonds and/or pistachio.

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Thank you xx

Sherin Deepu 


  1. I am seeing gulab jamuns since morning... now I am so tempted to just go home and make some!!! Looks really so good...

    1. they r so tempting aren't they.... i lose control seeing them


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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