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Cham Cham
Gulab Jamons (Below)
Mal poa
Sweet Balls


Bengali Kala Jamoon

1-3/4 cup khoya (or fine ricotta)
1 cup paneer
1/8 cup plain flour
2-1/2 cups sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying

Make 1 string syrup of sugar and water. Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling lightly between palms. The balls should be half the size of ping pong balls. Heat ghee slightly. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is done. Drain and transfer to serving dish. Note: Take care not to fry on high or the jamoons will stay undone from the centre. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour.

Bharwan Gulab Jamun

1-1/4 cups mawa/khoya (or fine ricotta)
¼ cup refined flour
a pinch of soda bicarb
25 raisins
a few rose petals
ghee for frying.

For the syrup:
1-1/4 cups sugar
2 strands saffron
cardamom powder to taste

Mix the sugar and water and prepare sugar syrup of thread consistency. Dissolve saffron in a little warm water and add to the sugar syrup along with cardamom powder. To make the gulab jamuns, mix the mava, flour and soda bicarb to a smooth consistency. Divide into small balls. Place a raisin in each ball and shape into round balls. Heat ghee and fry the jamuns a few at a time, on a low fire till uniformly brown in colour. Immerse the fried jamuns in sugar syrup and allow to soak well. Decorate with rose petals and offer with some syrup.

Easy Gulab Jamuns

1 cup Bisquick
2 cup Carnation powdered milk
2 cup Water
1-1/2 cup Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 cup Yogurt
Ghee for frying

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest for 30 minutes. Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the ghee until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). Offer hot or cold.

Gulab Jamuns #1

2-1/2 cups Carnation Milk Powder
1/2 cup All-purpose Flour
1/2 pint heavy whipping cream
A pinch of baking soda
3 cups Sugar
5-1/2 cups of water
4-5 Cardamon (Elaichi)
Ghee for frying

Mix milk powder, all-purpose flour and baking soda in vessel. Add whipping cream and knead well. Make sure the dough is soft and easy to knead (add milk if needed). Leave for a few minutes. Make the sugar syrup: Add sugar to the water. After the solution starts to boil, reduce the heat and let it boil for 4-6 minutes. Add powdered cardamon and set the syrup aside. Heat ghee. Meanwhile, roll the dough into round or oval shaped jamuns. Fry the jamuns until brown and dip them in the sugar solution. Makes about 40-50 gulab jamuns. Offer!

Gulab Jamuns #2

7 cups water
7 cups sugar
1 tblsp rose water
5 cups milk powder
1 cup white flour
2 tsp baking soda
1 tsp ground cardamon seeds
1/4 cup melted butter or ghee
2-1/4 cups whole milk
25-30 small pieces rock candy
Ghee for deep frying

Combine the powdered milk, flour, baking soda, and ground cardamon in a large mixing bowl. Heat the milk and butter, then add to the powder mix, kneading with your hands into a soft but pliable dough. Form the dough into 25-30 balls, about 1 inch in diameter, using the palms of your hands to roll them. Avoid cracks by adding more warm milk if necessary. If you like, insert a piece of rock candy into the centre of each ball. Heat the ghee in a large pan until it is good and hot, then turn the flame right down. If the ghee is too hot, then the gulabs will burn black on the outside but stay hard and uncooked inside. If it is only warm, the gulabs will just sit on the bottom of the pan getting greasy. Put the balls into the ghee via a slotted spoon to avoid splashing. They will lie on the bottom of the pan at first. Keep them moving to avoid burnt spots. As they rise to the surface and float, spin them round with the spoon to let them cook evenly. Cook for about 25 minutes, or until they are nicely browned. During this time, you can raise the heat slightly to help them swell. While they are cooking, make the syrup by boiling the water and sugar for a few minutes. Add the rose water and remove from the heat. Test to see that the balls are properly cooked by taking one out and pressing with your fingers. It should 'bounce back' if ready. Remove the balls from the ghee, and leave to drip in a colander for a while, then transfer to the warm syrup, where they will become soft, spongy, succulent and sweet. Soak for at least 24 hours, then offer them slightly warm.

Gulab Jamuns #3

For Rose Water:
5 large roses
2 quarts (2 liters) cool water

For Sugar Syrup:
2 pounds (1 kg) sugar
2 quarts plus 1 pint (2-1/2 liters) water
2 tablespoons rose water

For Dough:
3 cups dry milk
1 cup flour
3 tablespoons baking powder
2-1/2 cups heavy cream
3 pints ghee for deep frying

Rose Water: Prepare four hours in advance. Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish if desired; put the remainder in a large ceramic jar. Pour the cool water over them and set aside in a dark place (away from any sunshine) for at least 4 hours. Strain the rose water and discard petals.

Sugar Syrup: In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add the rose water and keep the syrup warm at a low simmer.

In a large bowl mix the ingredients for the dough thoroughly to make a stiff batter. Let the mixture sit for 10-15 minutes to set. Take a pinch of dough a little smaller than a golf ball and roll it between your palms to round it into a neat ball. Repeat with the rest of the dough (will make about 25 balls). In a wok or heavy skillet, heat the ghee over high heat. Carefully add the balls until the surface is covered. (Cook the balls in more than one batch.) With a large spoon, start turning the balls just as they begin to take on color. After about 3 minutes, turn the heat down to medium-low, and continue to turn the balls until they acquire a rich mahogany color. When the jamuns have achieved a luscious deep color, turn the heat up to high for 2-3 minutes to add still more color and to firm the crust. Drain onto paper towels. When drained, put the balls into a large bowl and pour the sugar syrup over them. Let them rest until the syrup reaches room temperature. Best to let them sit overnight in a refrigerator to ‘tighten’, then offer.

Gulab Jamun #4

1/8 cup Paneer
3/4 cup Mawa (Khoya)
1/4 tsp. Soda bi-carb
1-1/2 cup Sugar
2 strands saffron
2 tbsp. Flour (Maida - all purpose flour)
1/2 tsp. Green cardamom powder
ghee for deep frying

Cook a mixture of 4 cups of water, strands of saffron and the sugar until the syrup thickens. Remove and keep warm. Grate khoya and paneer and set aside. Mix khoya, paneer, soda bi-carb, green cardamom powder and a little water to make it into a soft dough. Roll the dough into small balls. Heat ghee and deep fry those balls till golden brown. Drop the balls into hot syrup. Remove them from the syrup and iffer hot without draining the syrup. The jamuns can also be stuffed with saffron, pistachio nuts or green cardamom powder.

Gulab Jamuns #5

Chenna ¼ cup
Mawa (Khoya) 1 cup
Soda bi-carb ½ tsp.
Flour 2 tbsp.
Green cardamom powder ½ tsp.
Ghee for deep frying
Sugar 2 cups

Grate khoya and chenna and keep aside. Mix khoya, chenna, soda bi-carb, green cardamom powder and a little water to make it into a soft dough. Divide into 16 equal portions. Shape into balls (gulab jamuns). These balls can be stuffed with saffron, pistachio nuts or green cardamom powder. Prepare sugar syrup with equal quantity of sugar and water. Heat ghee in a Kadhai. Deep fry prepared balls on a slow flame till golden in color. Remove and keep in sugar syrup for 15-20 minutes. Temperature of the ghee should be low, else gulab jamuns will remain uncooked from inside.

Gulab Jamun #6

9 tbsp Milk Powder
4 tsp Self-raising flour
2 tsp Coarse Rava (semolina)
4 Tsp. Butter
8 Cardamoms powder
Little bit of warm milk
Ghee for frying

For Sugar Syrup:
1 lb Sugar
1 ¼ Pint water
1 tbsp Rose water

Mix flour, rava, butter, cardamoms and milk powder. Make firm dough using warm milk. Make small balls out of the dough. Boil the sugar and 1-¼ pint water for 5 minutes add rose water to make the syrup. Deep fry the balls and dip them into the sugar syrup.


1-1/4 cups Milk Khoya (Mawa), or fine ricotta
1 tbsp Maida
¼ cup Paneer
2 cups Sugar
1/2 tsp cardamom powder
1 cup Water
¼ cup Coconut powder
Ghee for frying

Take a bowl mix kowa, maida and paneer with a little milk and mash gently to make a smooth batter. Make small round balls (ping-pong ball size. Dissolve 2 cups of sugar in 1 cup of water and boil it till it becomes a syrup. Add cardamom powder stir well set aside. Heat ghee in a frying pan. Deep fry balls till dark brown. When the balls are well fried, remove them from the pan and place them into the syrup. After keeping them in the syrup for about 10 minutes, take them out and drain. Roll each ball on the coconut powder and keep it for dry. Chill and offer.

Kala Jamun

2 cups khoya (or fine ricotta)
4 cups sugar
2 cups paneer
1 tsp baking powder
5 tbsps. pistachios broken coarsely
½ cup rava
1 tsp. cardamom powder
ghee as needed

Mix khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours. Mix sugar with three cups of water and boil. Remove scum as it tops. Add cardamom powder. When syrup is of a one - thread consistency remove. Divide khoya dough into lemon - sized balls. Stuff each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark brown. Drain and put in syrup one by one. Add remaining pistachios, and offer.

Konkani Gulab Jamun

Maida (all-purpose flour) 2 cups
Sugar 1 cup
Buttermilk 1 cup
Water 1 cup (or more)
Cream of wheat 2 tbsp.
Cardamom seeds 4-5 (peeled, crushed)
Yellow food color 4-6 drops
Ghee for deep frying

Mix ingredients 1-7 well to form a smooth batter. Heat ghee in a wok or frying pan on a medium flame. Test with a piece of bread: should fry up crisp, without burning. Spoon in batter, one tablespoon at a time. Do not crowd. When batter plumps up and rises to the surface, turn over with a slotted spoon, turn again. Drain well on paper towels. Let cool completely before storing in a clean, dry tin until ready to offer. [Store-bought buttermilk is sometimes very thick. Add more or less water to suit individual taste. Consistency of thick pancake batter is best. ]

Shahi Gulab Jamuns

8 Pcs Gulab Jamun with 8 Tbsp Sugar Syrup
¼ Tsp Saffron Dissolved in 2 Tbsp Warm Milk
2 Tbsp Chopped Dry Fruits
½ Tsp Cardamom Powder
Silver Varak
Rose Petals

In a small pan heat the gulab jamuns along with the sugar syrup. Check that it does not stick to the bottom of the pan. Add the saffron mixture to it and then add dry fruits. Take it out into serving dish and garnish well with rose petals and silver Varak. sprinkle cardamom powder and offer hot.

Yamuna’s Gulab Jamun

2-1/2 Cups water
2-1/4 Cups sugar
1 Tbsp rose water or 1/2 tsp rose essence
ghee for deep frying
2 Cups instant nonfat dried milk powder
1-1/2 Tbsp self-rising flour
1/2 cup warm milk, or as needed
1 tsp ghee or unsalted butter

The dough for this dish takes only minutes to assemble, but the balls must be fried under carefully controlled temperatures. Some recipes call for more flour, but the less flour in the dough the better the qulaity of the gulab jamun.

Combine the water and sugar in a 3 quart pan over moderate heat and stir constantly until the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat and stir in the rose water or essence and set aside. Pour ghee to a depth of 2-1/2 to 3 inches in any deep-frying vessel at least 10 inches in diameter. Place over very low heat while making your dough. Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a pliable dough. Working quickly, wash and dry your hands and rub them with ghee. Divide the dough into 24 portions and, exerting pressure, roll each portion between your palms into a smooth ball. Place the balls on a plate.

Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C), slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5 minutes more. The balls should soak in the syrup for at least 2 hours before offer and may be stored, well sealed and refrigerated, for up to four days. Return to room temp or warm before serving.


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