Gulab Jamun , recipeimage Dahi puri is one of the easiest chaat to prepare and can be had as evening time. 1 loaf
240 calories, 9 grams fat
Semolina Cumin powder Coriander powder Ginger garlic paste Carom seeds Salt All purpose flour Yogurt Oil

1. Take a bowl, add semolina, cumin powder, coriander powder, ginger garlic paste, carom seeds, salt and mix nicely. 2. To it add all purpose flour and mix it, later add yogurt and mix nicely to make dough allow it rest for 5-10 mins. 3. Divide dough into small portion and roll into poori and deep fry in hot oil. 4. Now puffed up sooji dahi poori is ready to serve and can be used for pani puri also.

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Gulab Jamun

Gulab Jamun
5 - 14 Vote(s)

Gulab Jamun

Gulab Jamun

Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh. The term Gulab jamun comes from Persian, Gulab means rosewater referring to the rosewater scented syrup and jamun from the hindi language, a South Asian fruit with similar size and shape.

The history says that Gulab jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The dish was prepared in Rosewater syrup however saffron syrup and honey are also often used.

Gulab jamun, one of the most melt in the mouth, yummy Indian dessert is often prepared during festival seasons, major celebrations like the Marriages, Diwali (the Indian festival of lights) and Eid-ul-Fitr and Eid al-Adha (Muslim festivals).

Recipe: Gulab Jamun

Summary: milk powder used to make Indian sweet


  • Ingredient Name Unit Quantity
    milk just enough to make the dough o
    all purpose flour tsp 2
    baking pdr tsp 1/2
    Carnation Milk Powder
    cup 2
    to fry 1
    shotening tsp 2
    sooji tsp
    Sugar cup 2


  1. Milk powder used to make Indian sweet

Cooking Time: 25 min


Diet type: Vegetarian

Number of servings (yield): 4

Meal type: snack

My rating: 4 stars: ★★★★☆ 1 review(s)

This Indian sweet is made of Khoya, dough often including double cream and a little flour in sugar syrup flavored with cardamom, rosewater or saffron. It is usually made with “essence of rose” and in the past, rose petals were used. Gulab jamun is a brownish red color because of the sugar content in the milk powder or khoya. In the other variety known as Kala jamun or Black jamun, sugar is added in the dough and after frying the sugar caramelization gives it its dark almost black color.

The preparation of the dough is fast, usually made up with using only khoya; condensed milk thickened till it turns into moist dough. In some places, a little amount of flour is added to give consistency to the dough. If there is too much flour, the balls tend to break or crack while frying. The balls are then deep fried in oil or clarified butter until golden brown and soaked in sugar syrup, which is most commonly rose flavoured. Another variation is to use dilute maple syrup to soak the gulab jamun.

The lip smacking Gulab jamun has no substitute than any other sweet dishes during the festival of Diwali. It is a must dish to be prepared at every house. Another is the Rakhi festival where the Gulab jamun are available in every kitchen.

Just one hot mouth watering Gulab jamun in a liberal amount of thick syrup – Vah! A real supreme bliss that lingers the taste buds and gives a divine taste. Gulab jamuns must be eaten hot, very soft and juicy. Whenever you want to enjoy a good food just close your eyes concentrate on your tongue and notice the feeling. The Gulab jamun would just disintegrate, dissolve and melts in the mouth releasing its delicious cardamom tinged flavor and the soothing rose fragrance within it – that’s the delight of the highest order.

An unbelievable combination is hot hot Gulab jamuns with cold Ice cream, just think about it. Its really mouth watering!



  1. Latha V Murthy says:

    It is easy to make thanks for the vedio cliping.

    It is happy to see the cliping of

  2. Eduardo Magalhães says:

    This recipe is great.
    I couldn´t find the sooji here in Brazil and I used margarine instead of vegetable shortening. Nonetheless, the taste was very close to the ones I tried in Indian restaurants in Canada.
    It is a real shame Indian cuisine has not caught on in Brazil, yet.
    Extremely easy recipe, well explained, fast to make, delicious to taste.
    I <3 Vah Reh Vah! 🙂

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