Gulab jamun/lalmohon


Gulab jamun/lalmohon:


  • 1 cup ful fat milk powder
  • 2tbsp flour or maida
  • 1tsp baking powder
  • 1tsp semolina/sooji
  • 1 tbsp melted ghee
  • 1/2tsp cardamom powder/Elaichi Dana
  • 1 large egg(beaten)

For syrup/sheera:

  • 2cup sugar
  • 2cup water
  • 1tsp rose water
  • 4 pieces cardamom


Preparing syrup:

In a saucepan add sugar, water and cardamom pods and stir well, place on high flame. Stir well until the sugar dissolves, sprinkle rose water and then turn off the heat and set aside.

Preparing gulabjamun:

Heat 2cup oil in a deep pan on very low flame.
In a bowl mix the milk powder, baking powder, semolina, cardamom powder and flour together.
In another bowl mix beaten egg with ghee, then start to mix the dry ingredients lightly to make soft sticky dough.(If the dough is hard, add a few drops of milk and knead it in until you can form smooth balls.)
Now make the small balls of that mixture.
Immediately Fry the balls on low flame, till golden brown. (Oil should not be too hot)
As soon as the jamuns are fried put them in to slightly hot sugar syrup.
When u adds gulabjamun to syrup, again cook on low heat for only 5 min.
When get ready take out in a dish and ganish with nuts and serve hot or cold.


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