Gulab jamun, Suji -dudh Halwa, Puri

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Gulab jamun, Suji -dudh Halwa, Puri

Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 2
  • 1 cups for gulab jamun : powdered milk

  • 6 tbsp all purpose flour /maida

  • 1 tsp ghee

  • 1 tbsp ghee for greesing

  • 2 tbsp milk ( use more as needed )

  • 1 tbsp curd/ yogurt or 3/4 tbsp lemon juice

  • 1 pinch baking soda

  • 3 cups ghee or oil for deep fry

  • 1 cups for suji-dudh halwa : semolina

  • 1 cups milk

  • 1 cups sugar

  • 1 cups ghee

  • 1 tbsp fennel seeds ( optional )

  • 5-6 nos cashew nuts ( fried )

  • 4-5 nos almonds

  • 1 tbsp cardamom powder

  • 2 cups for puri :wheat flour

  • 2 tbsp oil for moin

  • 3-4 cups oil for deep fry

  • 1 tsp salt


  • For gulab jamun : preparing sugar syrup, turn off the gas flame before
  • Mix together water,sugar and crushed Cardamom in a pot.
  • Boil the syrup until it turns slightly sticky. turn off the gas flame before it goes to 1 string consistency.
  • Set aside to keep it hot.
  • Now making balls : mix together flour, milk powder and soda in a bowl and sieve.
  • Add ghee to it. Mix well
  • In a small bowl ,mix together yogurt and 2 tbsp of milk. pour 1.5 tbsp of this to the flour mixture.
  • Begin to bring the flour together to make a dough. If the dough is too dry, add little more milk and curd. Do not add alot. Add as needed.
  • The dough turns sticky. Greese your fingers ana make a balls . The dough must not be soogy. It must hold the shape well.
  • Divide to 14 equal sized portion . Greese your hand and rolls to balls . They must be smooth without cracks . Keep them covered.
  • How to make gulab jamun : heat up the pan with ghee or oil on a medium heat . Also check if the syrup is hot. Heat it up a bit . It must be hot and not very hot.
  • When the ghee is just medium hot, add the balls. Make sure that the oil is not very hot else the gulab jamun will brown without cooking well. To check the right temperature, you can drop a small piece of dough, in the oil. It must rise slowly without changing its colour . If it rises rapidly , then you will need to cool the oil a bit before frying
  • Fry the balls in a medium flame until golden .keep stirring gently to fry them uniformly.
  • Add them to the hot syrup . Allow them to rest for 3 hours and serve.
  • Garnish gulab jamun with chopped pistachio.
  • Direction for suji -dudh halwa. :
  • Mix milk and semolina in a bowl, allow them rest for 30 minutes.
  • After 30 minutes, heat up a pan add 1 cup ghee, after melting add the mixture of milk and semolina.
  • Cook until it turns into sticky consistency, then add 1/2 cup of water and sugar.
  • After dissolving the sugar, stirring constantly until it leaves the sides of the pan.
  • Add Cardamom powder, chopped dry fruits of your choice.
  • Serve hot.
  • Directions for puri :
  • In a mixing bowl, take wheat flour, add oil for moin and knead a tight dough.
  • Allow it to rest for 30 minutes,
  • Now make small balls, and rolls puris.
  • Now heat up a kadai, add oil when it becomes too much hot, fry all the puris.
  • Serve hot together in the same plate.