Thursday, October 31, 2013

Gulab Jamoon Recipe

Divali is just around the corner and my Indian friends are all exited, and I can say that the entire country is exiting about it, very soon we will have a lot of lights displayed in the houses in small bowls made of clay. The residents usually prepare nice structures in metal or wood and display the lights. 

This period for our Hindu community like Christmas for Christians, they meet together with their families and cook  a lot of traditional food and wear their traditional clothing. 

One of the dishes that I enjoy most from this period are the sweeties, so a have brought a collections of Divali recipes for you to enjoy now and for the rest of the year.


3 lbs flour
1 lb margarine
1 tin condensate milk, evaporated milk  or cold water for kneading
Spice/ginger (optional)

Sugar Syrup:
1.5 lbs sugar
3 cups water


  1. Mix all ingredients with cold water or evaporated milk until dough is soft.
  2. Roll into small pieces then, roll into long shape.
  3. Fry in hot oil until brown , on low heat.
  4. For sugar syrup, combine sugar and hot water and stir until it forms thick syrup.
  5. Pour hot sugar syrup on cooled gulab jamoon until all pieces are coated.

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