Partners in progress


Gulab Jamun


For Syrup:

  • Sugar 300 gm
  • Water 320 ml
  • Rose water 1/2 tsp

For the Jamuns:

  • Prabhat Gulab jamun mix
  • Milk
  • Oil for frying
  • ghee for greasing
  • Cashews for garnishing



  • Take sugar and water in a pan and bring it to boil.
  • Reduce the flame and keep it for 5 min or until a sticky syrup is formed.
  • Add the rose water to the syrup.
  • Add some lemon juice to stop the syrup from crystalizing.
  • First prepare the syrup and keep it warm, so that the jamuns are fried and added directly into it.

Making of Jamuns:

  • Take a mixing bowl; add the Prabhat Gulab Jamun mix to it.
  • Now slowly add Prabhat milk and form soft dough.
  • Don't mould the dough for long, and then the Jamuns may break while frying.
  • Let it rest for 10 minutes. Cover it with a damp cloth.
  • Grease your hands with Prabhat ghee.
  • Divide the dough into 20 portions. Roll it into smooth jamuns.
  • Make sure there are no cracks or else the Jamuns will break while frying.
  • Heat oil in a wok. When the oil is hot enough, turn the heat to medium low.
  • Test the oil by dropping a pinch of dough in it. The dough will go down and after a second, it will float. If this happens, continue frying.
  • Now slowly drop the Jamuns in batches.
  • Fry the Jamuns by turning them frequently so they will have even colour.
  • When the Jamuns are golden brown all over, drop them directly into the syrup.
  • At this point the syrup should be warm. If not warm it slightly.
  • Soak the Jamuns in the syrup for an hour and then serve.