Gulab Jamun Sabji


Let’s go to again Rajasthan to enjoy authentic recipes.This time we brought “Gulab Jamun Sabji”  . Some innovative recipes we have heard from Jodhpur ,and it is one of them. So Guys give a try to this awesome recipe.And please like & subscribe our youtube channel.

Gulab Jamun Sabji


For Gulab Jamun

  1. 1 Cup – Grated Khoya / Mawa
  2. 4 Tsp – APF/Maida
  3. 1/4 Tsp- Cardamom Powder
  4. Oil for Deep Frying

For Gravy

  1. 3-4 Tsp- Oil
  2. A Pinch- Asafoetida
  3. 1/2 Tsp- Cloves & Black Pepper Powder
  4. 1 Tbsp -Kasoori Methi ( Dry Fenugreek leaves)
  5. 3 – Onions
  6. 4 – Tomatoes
  7. 1 Tbsp -Red Chilli Powder
  8. 1/2 Tsp -Turmeric Powder
  9. 1 Tsp -Coriander Powder
  10. 1 Tbsp – Green Chilli & Ginger Paste
  11. Salt to Taste
  12. 1 Cup – Cashews (soaked for an hour)
  13. 1 Tbsp – Sesame Seeds / Til ( soaked )
  14. 1 Tbsp – Poppy Seeds ( Soaked in hot water )
  15. 1 Cup – Fresh Cream
  16. 2 Tbsp – Grated Khoya / Mawa
  17. 1 Tsp – Sugar ( Optional )
  18. 2 Tbsp -Coriander Leaves
  19. Water as Required


To begin with this recipe ,first prepare all ingredients.In a plate add grated khoya / mawa now knead it well.Then add maida / All Purpose Flour & cardamom powder and again knead it till smooth.

Now make small size balls out of the dough.You can make oval shape too.And keep them aside.

Boil some water and add chopped onions & boil it for 5 minutes.Then strain it, when it is cool down then make a paste of it.Keep it aside.

Take 4 tomatoes ,cut remove green part and half slit it ,as shown in video. Again boil water and put all tomatoes ,boil them for 5-10 minutes.Then take out in a plate, after cooling down remove its skin then chop it. In a blender add chopped tomatoes and make puree out of it.

Again take a blender add soaked cashews , sesame seeds ,poppy seeds & water, now make a smooth paste.Keep it aside.

Heat oil in a pan ( You Can Deep Fry Them in Ghee too ), Oil should not be very hot, over medium hot oil fry jamuns till brown colour. While frying keep stirring or moving pan so that jamun won’t stick & burn. Then take out on absorbent paper & keep aside.

Now prepare gravy for this yummmmmmy recipe, heat oil in a wok / pan ,add asafoetida cloves/laung, black pepper powder, kasoori methi.For few seconds only fry kasoori methi then immediate add onion paste ,fry till light brown colour then add green chilli & ginger paste.Cook it for more minutes.Then goes tomato puree, later on add red chilli powder, turmeric , coriander powder & salt to taste.And cook it till oil separates.

Now add cashews paste cook it.Now the gravy is thick so be cautious because it will pop up so better to cover it & cook it.Time to add some khoya and sugar ( you can avoid these two also, but it increases taste s good ) .

At last add fresh cream and to adjust gravy’s consistency add little water too.Boil it for  hardly 2-3 minutes and garnish with some coriander leaves. Now gravy is ready for serving.add gulab jamun to gravy just before serving otherwise it will be soggy.

Serve this delicious recipe with roti, paratha  etc. Enjoyyyy

Note :

To check gulab jamun is ready for frying or not, gradually add maida and put only one jamun / ball into medium hot oil.If ball spread into oil then it requires more maida.


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