This delicious sweet very similar to the modern Gulab Jamun Or Bengali Pantua Or Kaalo Jaam and also called by a name of “Ledikeni”.

(It is said to have been invented by Bhim Chandra Nag on the occasion of a visit by Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856-62.)

It s a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in Mauritius, Fiji, the Malay Peninsula, South Africa, and the Caribbean countries of Trinidad and Tobago, (where it is called rasgulla), Guyana, and Suriname. It is made mainly from milk solids, traditionally from khoya or mawa.

This classic Indian dessert usually enjoyed during festive occasions or you can taste it anytime at your home in your festive mood.

Preparation Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

For Sugar Syrup :-

•1 cup Sugar

•3 Green Cardamom pods

•1½ cups Water

•1-2 drops of Lemon Juice.

Ingredients for Gulab Jamun

•optional1/2 cup Milk Powder

• tablespoon Maida (all purpose flour)

•1/8 teaspoon (a small pinch) Baking Soda

•1 tablespoon Ghee/Butter

•2-3 tablespoons Oil or Ghee, for deep frying.



firstly, in a wide pan take 1 cup of sugar.

further, to that add 1 cup of water and get to a boil.

then simmer for 4 minutes till the sugar syrup turns slightly sticky.

now add cardamom powder.

also add lemon juice to stop crystallization process.

cover and keep aside.


firstly in a large mixing bowl take milk powder.

further, to that add maida and rava.

then add pinch of baking soda

also add ghee, lemon juice and crumble well.

slowly add milk little by little and knead well.

knead to a smooth and soft dough.

furthermore, make small balls greasing ghee to hands.

make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying.

heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.

fry the balls on low flame stirring in between.

fry till the balls turns golden brown.

immediately, drop the hot jamuns into hot sugar syrup.

cover the lid and rest for 2 hours. flame should be turned off.

finally, the jamuns have doubled in size.


•Firstly, maida is binding agent so if the jamuns break while frying, add a tsp more maida and knead well.

•furthermore, make sure to knead smooth adding milk little by little.

•also, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.

•finally, grease your hands with ghee to make crack free balls.

•Now you can served your home-made Gulab Jamun warm with a scoop of ice-cream or chilled as dessert. Gulab Jamun with vanilla ice cream is a classic hit combo !

I hope you will try this recipe and enjoy as much as we did. Stay tuned and happy cooking holiday time !



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