Gulab Jamun
April 25, 2012
April 26, 2012
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  • 1 cup  Basmati rice
  • 1 quarter  whole milk
  • 1-2 cup  water (the exact amount depends on how thick you like the kheer) diluted in the milk.
  • 1/2 cup sugar
  • 1 Tbsp raisins (I think I used about 1/4 cup)
  • 1 Tbsp cashew nut pieces, almonds, and pistachios (I used about 2 T of sliced almonds)
  • 1/4 tsp finely powdered elaichi (cardamom) seeds.



  • Boil the rice in the milk in a medium saucepan,on a medium fire. Stir constantly until the rice is cooked. (If you stop stirring when the milk is hot, it could burn on the bottom.)
  • Once the liquid starts getting warmer, add the sugar, raisins, and nuts. Keep stirring, making sure the sugar dissolves.
  • Keep stirring; the mixture will thicken. At the very end, add the cardamom powder.
  • Serve hot or let it cool before serving.
  • Refrigerate left overs.
  • Enjoy!