Gulab Jamun

Chow Mein
April 23, 2012
April 25, 2012
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  • 1 cup milk powder (any good milk of any brand)
  • 1/4 cup all purpose flour
  • 3 tsp room softened unsalted butter
  • 1/4 cup room temperature milk
  • 1/8 tsp baking soda
  • 1 cup sugar
  • 2 cups of water
  • 1 tsp ground cardamom
  • 2 cloves of whole cardamom
  • rosewater (optional)
  • safron (optional)
  • thickened cream 1 tbsp



  • Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
  • Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is soft but not sticky.
  • after that add all other things in it.Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
  • Heat the oil for deep frying in a wide pan on a low to medium flame.
  • Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
  • When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
  • Repeat this till all the dumplings are cooked and added to the syrup.
  • Allow the dumplings to soak in the syrup for 2 hours.