Start Reading Mode
Jaggery Jamun

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
500 gm of mawa (whole dry milk)
175 gm of maida (all-purpose flour)
½ - 1 tsp of baking soda (soda-bi-carbonate)
½ - 1½ tsp cardamom powder
2½ kg jaggery or per your taste
1½ L water
A handful of dry fruits - lightly fried in ghee
Ghee for frying

Nutritional information

117.53 g
86.91 g
81.35 g
2168 mg
325 mg

Jaggery Jamun

  • Sweet
  • Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Jaggery Jamun

  • Add the mawa, maida, baking soda, and half the cardamom powder in a bowl and mix them well with some water. Knead the mawa mixture into a smooth dough and keep it aside.
  • Place a deep bottomed pan on medium heat and add the jaggery, the remaining cardamom powder, and water and simmer.
  • Keep stirring the jaggery and cardamom mixture well so that the jaggery completely dissolves in the water.
  • Make the jaggery and cardamom mixture thick and gooey in texture, but don’t burn it.
  • Turn off the heat once the jaggery syrup is done. Knead the previously made mawa dough one last time.
  • Make bite-sized balls from the mawa dough by rolling it between your palms.
  • Heat a non-stick kadai, adding some ghee keeping the flame medium.
  • Drop the mawa balls into the ghee once it is hot enough and fry them until golden brown.
  • Remove the fried mawa balls and place them on a tissue paper to soak the extra ghee.
  • Immerse the mawa balls in the jaggery syrup. Sprinkle the fried dry fruits on top of the mawa balls dipped in jaggery syrup.

You can use any vegetable oil to fry the dough instead of ghee. However, frying it in ghee enhances its flavor and taste considerably. Adding the dry fruits is also optional. The dry fruits help in adding a texture to the dish.


Traditional ‘Gulab Jamuns’ are soaked in sugar melted in rose water syrup. Legend has it that ‘Gulab Jamuns’ were an accidental creation by the personal chef of the Mughal Emperor Shah Jahan. Its story of origin dates further back to the Turkic invasion of India in the middle ages. It has several variants one of which is called ‘Ledikeni’ or ‘Lady Kenny’ in Bengal. It is named after Lady Canning, the wife of the then Governor-General of India, Lord Charles Canning. It was prepared in her honor during her stay in Calcutta (present-day Kolkata) in the mid-19th Century by the famous confectionary establishment Bhim Chandra Nag, which still stands tall today in the city.

Gehun Ki Kheer
Kashmiri Halwa
Gehun Ki Kheer
Kashmiri Halwa

Add Your Comment