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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 800g sugar and 2 cups (400ml) water to a deep pot. Cook over medium heat, stirring continuously, until the sugar dissolves completely.
local_fire_departmentMedium heatWatch out
Do not cook over high flame initially, otherwise the sugar may scorch at the bottom.
Place 100g paneer on a wide plate. Crumble it with fingers, then vigorously mash and knead with the palm of your hand for 3-4 minutes until smooth and grain-free.
Watch out
Paneer must be thoroughly kneaded until smooth
any tiny lumps will cause the jamuns to crack during frying
Add 300g soft mawa and 60g (1/2 cup) refined flour to the kneaded paneer. Rub and mash with palms until all ingredients bind together into a smooth, soft dough.
Watch out
The dough should be soft and homogeneous, neither overly dry nor sticky.
Boil the syrup for an additional 2-3 minutes. Drip 1-2 drops into a bowl to cool slightly. Test between thumb and forefinger: it should feel sticky like honey without forming a thick thread stage. Once ready, turn off flame and place the pot on a stand.
local_fire_departmentLow heatWatch out
Do not cook the syrup to a 1-thread or 2-thread consistency
if too thick, jamuns will fail to soak up the syrup
Be cautious around hot ghee; splashes can cause burns.
Add 500g ghee into a wok (kadhai) and set on medium flame to melt and warm up for deep frying.
local_fire_departmentMedium heatWatch out
Ensure there is enough ghee in the wok so the gulab jamuns float fully submerged.
In a small bowl, combine 7 finely chopped almonds, 7 finely chopped cashews, and 1/2 tsp ground cardamom. Add 1 tsp of the prepared mawa dough and mix well with a spoon.
Watch out
Chop nuts very finely
large pieces can puncture the dough ball during rolling or frying
Drop a small dough piece into the ghee to test heat. Then test fry one plain dough ball. If it breaks or small bubbles cover the surface, add 1 tbsp (12g) refined flour to the dough and knead until smooth. Test fry another plain ball on low heat until golden brown, then transfer into the warm sugar syrup pot and cover.
local_fire_departmentLow heatWatch out
Never fry all jamuns without test-frying one ball first
insufficient flour will make the jamuns dissolve in oil
Divide the dough into small equal portion balls. Take one portion, flatten it on your palm with fingers. Place a small spoon of nut stuffing in the center, seal the edges tightly, and roll smoothly between both palms until completely crack-free. Prepare all balls similarly.
Watch out
Dough balls must be completely smooth without a single crack, or they will break open during frying.
Lower dough balls gently into hot oil to prevent oil splashes.
Gently drop 4-5 jamuns into medium-hot ghee on low flame. Do not touch the jamuns directly with the ladle; continuously swirl the surrounding ghee to make the jamuns rotate naturally and brown evenly. Frying each batch takes about 10 minutes.
local_fire_departmentLow heatWatch out
Never touch raw gulab jamuns directly with a metal ladle, as the delicate outer skin tears easily.
Remove the fried golden jamuns with a skimmer ladle, let excess ghee drain into the wok, and directly drop them into warm sugar syrup. Cover the pot. Allow the jamuns to soak for 3-4 hours to absorb syrup until tender, juicy, and sweet.
Watch out
Sugar syrup must be lukewarm
cold syrup prevents jamuns from expanding properly
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