Thursday, November 23, 2017
Gateway to Sikhism
Gulab Jamoon


500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry


  1. Crumble the khoya. Sieve in the flour and soda together.

  2. Mix in the cardomom powder and crushed saffron.

  3. Mix well to form a soft dough. Use as much milk as required for kneading.

  4. Make balls of even size. Makes about 25-30.

  5. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

  6. When they rise up put back on fire and fry till medium brown.

  7. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

  8. Repeat for all the balls. When done pour the remaining syrup over the jamoons.

  9. Microwave lightly or warn over boiling water before serving.

To make the syrup:

  1. Take the sugar in a heavy pan and add water to just cover the sugar.

  2. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

  3. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings
Time required : 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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