desserts ·

Mrs Balbir Singh's | Gulab Jamuns

Gulab jamuns garnished with edible petals, pistachios, and silver leaf, served in a terracotta bowl—capturing the richness and warmth of Indian dessert tradition.Mrs Balbir Singh’s Gulab Jamuns

A soft, syrup-soaked classic from one of India’s most iconic kitchens.

These gulab jamuns are based on the original recipe from Mrs Balbir Singh’s pioneering 1961 cookbook—a dessert she was famed for, and one that remains a true test of precision and patience.

They are light yet rich, indulgent yet refined. Just as they should be.

Ingredients

For the jamuns:
- 125g khoa (mawa) – reduced milk solids; can substitute with unsweetened khoya or make your own using evaporated milk (see note below)
- 25g chenna (fresh paneer, pressed and dry) – or use well-drained ricotta as a substitute
- 1 tbsp refined flour (maida)
- 1 pinch baking soda
- 1–2 tbsp milk (as needed to bind)
- Ghee or oil for deep frying

For the syrup:
- 225g sugar
- 300ml water
- A few strands of saffron
- 2 cardamom pods, lightly crushed
- A few drops of rose water or kewra water

Note: If khoa isn’t readily available, you can make a quick substitute by simmering 1 can (410g) of evaporated milk with 1–2 tsp of ghee in a non-stick pan, stirring often, until thick and slightly grainy. Cool and use as a stand-in for khoa.

Method

  1. Make the dough: Crumble the khoa and chenna together until smooth. Add flour, baking soda, and just enough milk to bind into a soft, smooth dough. Rest for 10–15 minutes.
  2. Shape the jamuns: Roll the dough into small, smooth balls without cracks. Keep covered with a damp cloth.
  3. Prepare the syrup: Combine sugar and water in a pan and bring to a boil. Add saffron, cardamom, and rose water. Simmer for 5–7 minutes, then keep warm.
  4. Fry the jamuns: Heat ghee or oil in a kadhai on low-moderate heat. Fry the balls gently until golden brown, turning constantly for even colouring.
  5. Soak and serve: Remove from the oil, let cool slightly, then soak in warm syrup for at least 30 minutes before serving.

For an extra flourish, garnish with slivers of pistachio, a few dried rose petals, or a touch of silver leaf. Serve warm—or at room temperature—with vanilla ice cream for a more indulgent finish.

Did You Know?

Gulab jamun gets its name from two languages and two sensory markers. “Gulab” refers to the rose-flavoured syrup it's soaked in—derived from the Persian words gol (flower) and ab (water), meaning rose water. “Jamun” refers to the Syzygium jambolanum fruit, a dark purple Indian berry that the dessert resembles in size, shape, and indulgence.

A Legacy in Every Spoonful

These are the gulab jamuns that Pallavi grew up with—served at Sunday lunches, family celebrations, and yes, occasionally set on fire at the table as "Flaming GJs."

Read: Flaming GJs – A Very Singh Family Tradition →

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)

 

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