North Indian Easy Gulab Jamun
Rich and yummy sweet
Ingredients
- 5 tsp Milk powder
- 1 tsp Allpurpose flour Maida
- 1/4 tsp Baking powder
- 4 tsp Cooking oil
- 1 no Egg
Instructions
- Mix the above ingredients of jamuns to a very smooth dough, without adding water.
- Make small balls off the above dough(size of 25 paise coin).
- Heat oil in another pan or a kadai.
- Fry jamun balls on a low flame, until golden brown.
- Put them in the sugar syrup.
- Remove from flame and allow it to cool.
- Store it in the fridge for about 10 days.
Tried this recipe?Let us know how it was!
Response (10)
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It is not authentically Indian – the egg leaves a horrible smell and taste. And what is jeera doing in gulab jamuns ??!!
The name gulab jamun owes to the essence we add to the syrup,this tastes bad especially the jeera water
is this jeera jamuns?
Waooooooooooooo…………………
thiz iz simply superb without that nauseatic smell of essence and instead we add elaichi powder
SIMPLY GREAT….I HAVE TRIED MANY RECIPES FOR JAMUNS..BUT THIS WAS THE ONLY ONE WHICH CAME OUT SPLENDID…..
The measurements are not accurate. The dough was too watery, so couldnot make balls at all. Please look into it and try to correct the measurements. Maybe half egg would do……..
I`m not sure this is a valid recipe. The quantities of maida and dry mik are so small that it won`t make more than a couple jamuns.
And where are the comments about jeera or eggs coming from? These are not listed in the recipe?
nice yaar…but i added only half of the egg ..it will be some what tighter n easy to make rolls…can try thiz
i had never thought that jamuns can be made so easily. all i had tried instant mix. but after seeing this recipe i tried it the very next minute. it was just SUPERB…!
Why do people who can`t make out the difference between cardomom and jeera try , or even read these recipes???