Make this irreproachable non-seared gulab jamun today


In the state of mind for some gulab jamun? Attempt this simple formula with a bend.

Have you as well, similar to us, been missing gulab jamuns during the lockdown? So what about creating some today, yet with a solid bend? In the event that you are thinking about how to do that, we have the correct formula for you. This tasty gulab jamun formula from gourmet specialist Neha Deepak Shah merits attempting.

She as of late took to Instagram to share the formula for non-singed gulab jamun.

“Truly, you read it right. These are nonfried and are as great. Overly delicate, and I can’t tell these aren’t singed. My primary purpose behind not searing things is squandering oil and ghee. It is undesirable to utilize recently seared oil for things thus I feel this is only the best,” she said.


1/2 cup – Milk powder

1/4 cup – Maida/refined flour

1/2 tsp – Baking powder

1 tbsp – Ghee

2.5-3 tbsp – Milk

Sugar Syrup

1 cup – Sugar

1 cup – Water

4 to 5 – Cardamom units

Barely any strands of saffron

2tsp – Rosewater


*Measure fixings precisely and blend them to make a batter.

*Do not rest the mixture, and don’t over massage it as well. It ought to be smooth.

*Divide and fold into balls in a split second and have a go at dodging breaks.

*Now place them on an appam dish lubed with ghee so that the gulab jamun isn’t dry.

*Make sure you cook the gulab jamuns in your appam skillet on medium to low fire.

*Continuously continue turning them so you get a uniform shading. Try not to overcook the gulab jamun in the skillet.

*Dunk the cooked gulab jamun in hot sugar syrup (which isn’t bubbling).

Expert tips

*The formula is idiot-proof in the event that you tail it to the T.

*Make enough sugar syrup to drench the gulab jamun.

*Add rose water to the chashni.

*Use a major container, on the grounds that the gulab jamuns will extend a little in the syrup.

*Tastes best when served marginally warm.