This is another way of making gulab jamuns. This recipe and pic has been sent to me by our dearest Dipa Motwani of malaga. She has used sooji (semolina) in her gulab jamuns and that will give them a little coarse taste which is wonderful.
7 tablespoons of milk powder
1.5 tablespoons of white flour
1 tablepoon of semolina(sooji)
2 tablespoons of vegetable oil
natural yogurt as needed
FOR THE SYRUP: 2 glass of of water, 2 glasses of sugar
a pinch each of Nitu Didi cardamom powder and pure spanish saffron
rose water or rose essence
chopped nuts for garnish
mix the milk powder, with the semolina and white flour and make a dough using the oil and the yogurt. Knead the dough well. Keep aside covered.
Put the water and sugar to boil with the cardamom and the saffron till slightly thickened. Make balls out of the milk dough. Heat oil in a deep fryer and fry the balls on low heat till golden brown. Heat the syrup and put the balls into the syrup and just give them one boil. Serve with chopped nuts.

This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Indian Restaurant Dishes and tagged , . Bookmark the permalink.


  1. Kiran says:

    I shall try today and give my feedback… sounds easy… thank you

  2. Vinoo daswani says:

    How come no rising agent such as soda or baking powder ?

    • nituchugani says:

      Vinoo…this recipe is Dipas and this is the way she made it… i asked her if she put any baking powder or soda and she said no..i have another gulab jammun recipe on my blog which does have it…maybe you can try that one?? thank you 🙂

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