Skip to main content


Gulab Jamun is a sweet, tasty and very famous Indian dessert. You can make it by using milk powder or bread powder. Here I used milk and milk powder as the main ingredients so that its main flavour will be milk flavour. North Indians are mainly using gulab jamun as a special dessert for celebrations and festivals such as Holi, Diwali and Eid. Gulab jamun is available in almost all bakeries. Now a day it is serving as the dessert after lunch and dinner in business functions.  If we add lime juice when we make sugar syrup it will not become thick or solid form, so that we will get proper liquid sugar syrup. To get soft balls we have to soak in sugar syrup for at least 3 or 4 hours. Getting proper taste and softness is important thing is making gulab jamun. As per our choice we can add kiss miss and nuts inside the balls. We need to fry these balls under medium flame otherwise it will become brown immediately and won't cook balls properly. We will get properly cooked balls if we use medium flame. We have to take extra care while frying balls. Now a day Keralites are also using this as a wedding special dessert. If we need any other flavour or taste we can add paneer also. It is looking very attractive and tasty dessert. We will get it from shops also but we can prepare very easily at home and serve it after lunch and dinner.

Preparation Time - 10 minutes
Cooking Time - 20 Minutes
Ready In - 4 hour


Milk Powder - 1 cup
Plain flour or maida - 4 tab spoon
Baking Powder - 1/4 teaspoon
Warm Milk - 1/2 cup
Sugar - 2 cups
Water - 2 1/2 cups
Butter - 2 tab spoon
Lime juice - 1 teaspoon
Cardamom Powder - 2 teaspoon
Oil - For frying

  • In a pan, pour water and add sugar and stir well until dissolve it completely and make sugar syrup.
  • To this add lime juice and cardamom powder and mix well and boil for 5 minutes under low flame and turn off the fire and keep it aside.
  • In a bowl, add milk powder, plain flour or maida, baking powder and butter and mix very well.
  • Then add warm milk and make it soft dough and leave it for 10 minutes to become smooth.
  • Make medium sized balls from dough by hands
  • In a frying pan  heat oil and add balls and fry until brown colour under medium flame.
  • Add these balls into sugar syrup and soak it for 4 hours and serve it.
  • Turn off the fire after add lime juice when make sugar syrup so it will become loose.
  • To cook at inside of the balls fry it under medium flame.
  • To get more taste add 2 drops of rose water in sugar syrup.
  • To store it for long term keep it in a clean and dry container or bottles.
Gulab Jamun


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook