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  • Writer's pictureBon Vivant

Gulab Jamun

Total Numbers: 14 Cooking Time: 25 Minutes


For sugar syrup: Hot water 2 cups Sugar 1.25 cups One the sugar dissolves, 1/4 tsp cardamon (elaichi) powder Pinch of Saffron (kesar) 1/2 tsp lemon juice For Dough : Milk powder 1 cup All purpose flour (Maida) 1 tbsp Baking powder little less then 1/2tsp Cardamon (elaichi) powder 1/2tsp Clarified butter (ghee) 1 tbsp Egg 1 medium sized 3-4 tsp of milk


  1. Mix all dry ingredients first,add the egg and ghee slowly by slowly add milk just to combine everything well as dough (do not over knead)

  2. Make small balls ( not too big as they grow in size)

  3. Fry them on low to medium heat and u need to keep moving them in oil so the color is even.

  4. Immediately after frying soak them in the sugar syrup which should be hot as well.

  5. Garnish it with sliced almonds and pistachio


𝗤𝘂𝗶𝗰𝗸 𝗙𝗮𝗰𝘁:

𝐹𝑜𝑜𝒹 𝒻𝑜𝓁𝓀𝓁𝑜𝓇𝑒 𝒽𝒶𝓈 𝒾𝓉 𝓉𝒽𝒶𝓉 𝓉𝒽𝑒 𝑔𝓊𝓁𝒶𝒷 𝒿𝒶𝓂𝓊𝓃 𝓌𝒶𝓈 𝒶𝒸𝒸𝒾𝒹𝑒𝓃𝓉𝒶𝓁𝓁𝓎 𝒸𝑜𝓃𝒸𝑜𝒸𝓉𝑒𝒹 𝒷𝓎 𝒮𝒽𝒶𝒽 𝒥𝒶𝒽𝒶𝓃’𝓈 𝓇𝑜𝓎𝒶𝓁 𝒸𝒽𝑒𝒻 𝓌𝒽𝑜 𝓉𝑜𝑜𝓀 𝒾𝓃𝓈𝓅𝒾𝓇𝒶𝓉𝒾𝑜𝓃 𝒻𝓇𝑜𝓂 𝒫𝑒𝓇𝓈𝒾𝒶𝓃/𝒯𝓊𝓇𝓀𝒾𝓈𝒽 𝓉𝓇𝒶𝒹𝒾𝓉𝒾𝑜𝓃𝓈 𝒶𝓃𝒹 𝓁𝑜𝒸𝒶𝓁 𝒽𝒶𝓁𝓌𝒶𝒾𝓈. 𝐼𝓃𝓉𝑒𝓇𝑒𝓈𝓉𝒾𝓃𝑔𝓁𝓎, 𝓉𝒽𝑒 𝒫𝑒𝓇𝓈𝒾𝒶𝓃 𝒷𝒶𝓂𝒾𝑒𝒽 𝒶𝓃𝒹 𝓉𝒽𝑒 𝒯𝓊𝓇𝓀𝒾𝓈𝒽 𝓉𝓊𝓁𝓊𝓂𝒷𝒶 𝒶𝓇𝑒 𝒷𝑜𝓉𝒽 𝓈𝒾𝓂𝒾𝓁𝒶𝓇 𝓉𝑜 𝓉𝒽𝑒 𝑔𝓊𝓁𝒶𝒷 𝒿𝒶𝓂𝓊𝓃.

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