Gulab jamun

May 21, 2013

Gulab jamun is a popular milk-based dessert, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk.

1) Milk Powder : 2 glasses
2) All purpose flour / Maida : 4 tbsp
3) Baking Powder : 2 tsp
4) Egg : 2 eggs

For Syrup

1) Sugar : 3 cups
2) Water : 3 cups

1) Mix well the powders, Milk Powder, Flour and Baking powder. Beat the eggs. 2) Add the beaten eggs to the powder and Knead well. Add a little milk if required (1 tbsp) . 3) Make small balls out of this. The balls must be small enough as it will rise a little. 4) deep fry in a low flame till it becomes brown. 5) Keep it aside. 6) In a pan, add 3 cups of sugar together with 3 cups of water. Boil till the sugar dissolves completely, and the water becomes thick. ( 10-12 minutes approximately) 7) Set off the fire. Dip Gulab Jamuns into this . Store in a container when cooled.

Nutritions

Calories
93

Sodium
58mg
2% DV

Fat
4g
7% DV

Protein
11g
23% DV

Carbs
1g
0% DV

Fiber
0.7000000000000001g
2% DV