Thursday, 27 August 2015



Whole dried milk / mawa                            -                                  2 cup
Cottage cheese / paneer                               -                                  1 cup
All purpose flour / maida                            -                                   2 tbsp
Milk                                                             -                                   4 tbsp
 Clarified butter / ghee                                 -                                   1 tbsp
Sugar                                                            -                                   1 cup
Water                                                            -                                   1 and 1/2 cup
Cardamom powder                                       -                                   1/4 tsp
Baking powder                                             -                                   a pinch
Oil                                                                 -                                  for frying

Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
Serve after two hours.