Angoori Gulab Jamum

Angoori Gulab Jamun is the smaller version of regular Gulab Jamun and is very popular because of its Grape-Like size. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for its Lovers.

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 30 pieces
Author simplyvegetarian777


Jamun Ingredients

  • 1 cup Khoya or Mawa finely grated. I used Nanak brand. Use fresh if available.
  • 2 Tbsp All purpose flour
  • 1/4 Tsp Baking Powder
  • 3+1/4 Tbsp Milk Warm
  • Oil for Deep Frying

Sugar Syrup or Chashni Ingredients

  • 2 Cups Sugar
  • 1&1/2 Cups Water
  • 1/2 Tsp Cardamom Powder


  1. Making Chashni or Sugar Syrup

  2. You have to make Chashni before you make Jamuns for the recipe. You may do the preparation of jamuns before but fry these after making the sugar syrup.

  3. Take a broad heavy bottom pan. Add sugar, water and cardamom powder to it. Give it a good stir. Place it on the gas stove and heat it on medium-high heat. Once the sugar is dissolved in water, cook it for 5-7 minutes till the sugar syrup is heavy and thickened in consistency. Keep the heat on medium to high. Make sure that syrup is not as thick as 1 thread formation. We do not want thread consistency in the syrup or else jamuns will not be able to absorb the syrup. Once the syrup is done, switch off the heat and set it aside.

  4. For more flavoring, you may add either a pinch of saffron or 1 tsp of rose water to the syrup.

Making Jamuns

  1. Take a large mixing bowl. Add finely grated khoya/mawa + all purpose flour + Baking Soda to the bowl. First add 3 tbsp warm milk to it to make a dough. If required, add more milk, 1 tsp at a time to make a dough. Mix and knead the ingredients well to form a smooth dough.

  2. Now divide the dough into small 28-30 equal portions. These portions should form 28-30 smooth balls measuring 1 inch in diameter. Roll smooth and firm small balls out of each portion and keep aside. Make sure that they have no cracks on the surface.

  3. Take a heavy bottom pan or kadhai and put enough oil in it to deep fry the jamuns. Heat the oil on medium heat to deep fry. We do not want very hot oil for deep frying the jamuns or else they will burn as soon as dropped in oil.

  4. How to make sure that oil is at the right temperature to fry the jamuns? It is a simple test. Drop a pinch of dough to the hot oil. It should sink to the bottom fast but should not come to the surface or top of the oil immediately. You can see bubbles around it. It should take time to come to the surface of the oil.
  5. Fry 8-10 jamuns at a time. Be careful when flipping them or else these can break. It will take about 2 minutes for each lot to get done. Important thing to remember is - wait for 1 to 2 minutes before adding another lot of 8-10 jamuns, so that oil is at the right temperature to fry.

  6. As soon as the jamuns are fried, take them out of the oil and add these to the prepared sugar syrup. Repeat with each lot. 

  7. Gulab Jamuns are ready. Let them sit in syrup for at least 1/2 hour before eating.

  8. STORAGE - These can stay well at the room temperature for about 2 days in the syrup.