517 Magazine Days of Giveaways

How to Make Gulab Jamun

Here at Capital Area Women’s LifeStyle Magazine, staff who aren’t typically writers enjoy providing content for us. It’s extra special wh…

Here at Capital Area Women’s LifeStyle Magazine, staff who aren’t typically writers enjoy providing content for us. It’s extra special when a staff member gives us a taste from home. Web designer Avanti Kantumuchu made gulab jamun, a traditional Indian dessert, recently for the staff to enjoy. For this recipe, credited to MTR Foods, Avanti provided packet information for pre-packaged ingredients she uses when making the gulab jamun. The staff loved this dish, and we thank Avanti for sharing a taste of India with us!


Gulab jamun instant mix (can be MTR, Bambino brands)

Approximately 6 cups water

Approximately 3 cups sugar

2-3 cardamoms

Vegetable oil (for frying)


  • Mix ¼-cup of water for all the flour in the packet.
  • If you prefer, use milk instead of water to knead the dough.
  • Set aside.

Sugar syrup

  • For one normal bowl of water add a half-bowl of sugar and boil it until you get bubbles in the water. (For example, 3 cups sugar to 6 cups of water ratio).
  • Add 2-3 cardamoms by smashing them so that the black seeds are in the water.
  • Check for a good consistency (the syrup should be sticky).
  • Set aside.


Make small, round shaped balls from the dough.

Heat oil (vegetable oil preferred) at medium heat.

Boil the dough balls in oil until you get a golden-brown shape.

Drain with a slotted spoon and transfer into sugar syrup, letting them set about 2 hours before serving.

Serve warm with ice cream, or add garnish like dried fruit, pistachio or almond slivers.


  1. While making the balls make sure there are no cracks. If there are cracks, then the balls will break in the oil.
  2. Make sure you only heat them in an oil in the medium flame so that the dough inside also gets cooked evenly.


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