Happy cooking, happy eating

Gulab Jamuns

on August 29, 2011

Although it’s been ages since I wrote about one of my experiments, this one deserved a post of its own. And since it’s Eid-ul-fitr, I thought it would help at least one person out of my two readers (yeah, mum and disi =p) who can make this on eid day. The recipe is surprisingly simple and very easy to make. I was able to make the whole batch within an hour. Anyway, here goes;


For Gulab Jamuns

1 1/2 cup Nido milk powder
1 1/2 tsp Baking Powder
1 tbsp plain flour (maida)
2 tsp semolina (suji)
2 medium eggs
1 tbsp unsalted butter
Vegetable oil for frying

For syrup (sheera)

1 glass water
200 gm sugar
1 pinch yellow food colour (zard rung)


1. Mix all gulab jamun ingredients and knead well. The dough would be sticky at first but then would settle into a soft dough ball. If its too sticky, touch with Nido milk powder.
2. Fill the wok/frying pan with oil for deep frying the gulab jamuns and put on slow heat (2 on electric stove)
3. Make small balls and put in the pan. Make sure the balls are deep fried otherwise they wont have uniform brown colour on them.
4. Put the water and sugar on heat with food colour and bring it to boil. Pour in a deep pan to dip the gulab jamuns in.
5. Once the gulab jamuns are brownish, stir and make sure the colour is uniform. Do not touch with a spatula until a little golden brown otherwise they will break.
6. Pour them out in the syrup and keep for about an hour at least so that the balls can absorb the syrup.
7. Garnish with your choice of dry fruit.
8. Enjoy garma garam gulab jamuns with family and friends! =D

Oh.. and Eid Mubarak to all! =)

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