Unique Delicacy From Rajasthan, Gulab Jamun Ki Sabji Recipe

Gulab Jamun Ki Sabji

Gulab Jamun is the favourite Indian dessert for every Indian out there, and you know what, our special occasions are incomplete without this Indian delicacy. But do you know that “Gulab Jamun Ki Sabji” exists? Confused, right?

I was even confused for a few minutes when one of my friends introduced it to me in Jodhpur when we were on a trip to Rajasthan. I was sceptical about giving it a try, but after trying it, I was really impressed! I never thought that Gulab Jamun Ki Sabji tasted so much better. And don’t worry, the Jamun balls dipped into sweet syrup will not be used for this recipe.

Just like Kathiyawadi Undhiyu, Gulab Jamun Ki Sabji has become my favourite dish to serve guests whenever they are home. And I think that you people should also try this amazing recipe. After all, exploring different types of food is also an art; you must definitely give it a try!

How To Make Gulab Jamun Ki Sabji?

Gulab Jamun Ki Sabji

Gulab Jamun Ki Sabji Recipe

Simantini Singh Deo
“Gulab Jamun Ki Sabji” is a delicious Rajasthani delicacy that is quite prevalent in Jodhpur. It is paired with steamed rice or roti, which tastes excellent!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 12 people


  • Medium-Sized Saucepan
  • Kadai (Wok)


For The Jamun

  • 400 g Of Khoya
  • 4 tbsp Of Maida
  • Salt According To Your Taste
  • Oil/Ghee For Frying

For The Gravy

  • 4 tbsp Of Ghee
  • 4 tbsp Of Vegetable Oil
  • 2 Cup Of Curd
  • 4 tsp Maida All Purpose Flour
  • 2 Cups Of Onion Paste
  • 4 tsp Of Ginger Garlic Paste
  • 2 tsp Of Turmeric Powder
  • 4 tbsp Coriander Powder
  • 1 tsp Of Garam Masala Powder
  • 4 tsp Of Kashmiri Chilli Powder
  • 4 tbsp Fresh Coriander Finely Chopped
  • 0.5 Cups Of Khoya Grated
  • Salt To Taste


For Making The Jamun

  • Start with mashing the khoya properly using your hands until it becomes smooth and has zero grain texture.
  • Gradually add salt and flour to the khoya and mix everything well. Make a smooth dough.
  • From this dough, make small balls in a circular motion using your palms.
  • In a medium-sized saucepan over medium to high heat, add oil or ghee, and when it becomes hot, add the jamun balls into the oil.
  • Now reduce the heat to low and fry all the balls until they become golden brown from all sides.
  • Drain the jamun balls, place them on a kitchen paper and start preparing for the gravy now.

For Making The Gravy

  • Heat ghee or vegetable oil, whichever you prefer, in a kadai (wok).
  • Add onion paste and let it fry for some time. Next, add ginger garlic paste and fry everything until it develops a nice golden brown colour. Add a few tablespoons of water if the onion & ginger-garlic paste is sticking at the bottom of the kadai.
  • Now, add turmeric powder, coriander powder, garam masala powder, and red chilli powder, along with salt into the kadai and stir well.
  • Cook it for a few more minutes, and then add the curd nicely mixed up with maida into the kadai and keep cooking.
  • Add the grated khoya and cook for 3 to 4 minutes more.
  • It’s time to add water to maintain the consistency of the gravy, and then, finally, add in the jamuns.
  • Give it a nice boil and turn off the heat. Garnish it with freshly chopped coriander.
  • Your gulab jamun ki sabji is ready to be served!


  • You can even garnish this dish with a spoonful of heavy cream. 
  • Make sure to make Jamun balls small to medium in size so that it will be easy for you to fry them and they can be cooked properly. 
  • Make sure that you add the Jamun Balls into the gravy just before serving, otherwise it will soak up the gravy and become mushy.
  • To increase the richness of the dish, you can add yoghurt, cashew paste or almond paste to the gravy.
Keyword Gulab Jamun Ki Sabji

Shelf Life

It is best to consume Gulab Jamun Ki Sabji when served hot. However, if you would still like to store it, then refrigerate it for up to 24 hours. But remember that the jamun balls might become mushy as they will soak up the entire gravy.


If you are tired of eating the regular roti (flatbread) or sabji (curry), then just break off the monotonous routine and follow my recipe step-by-step to enjoy the aromatic & flavourful Gulab Jamun Ki Sabji. The rich & textured gravy with the creamy Jamuns, when paired with naans/roti/kulcha, tastes heavenly, and I am sure this is that one recipe which you are gonna cook frequently at your home!


What Is Gulab Jamun Ki Sabji?

Gulab Jamun Ki Sabji is an extraordinary and enjoyable Rajasthani dish that is made by using the famous Gulab Jamun balls. But, instead of dipping the jamun balls into the sweet syrup, a special savoury gravy is prepared in which the jamun balls are dipped and enjoyed as a main course.

What Does Gulab Jamun Ki Sabji Taste Like?

Gulab Jamun Ki Sabji has a harmonious blend of all the flavours that makes it an outstanding dish. It has a rich & beautiful texture that can be enjoyed when paired with steamed rice, naan, roti, or kulcha.

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