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Navratri Special Gulab Jamun

Navratri Special Gulab Jamun
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Take a mixing bowl, add Samak atta, khoya, sugar and milk powder

Mix it well and knead into a firm dough Shape the dough into jamuns

Heat ghee in the kadhai and fry these till a golden brown all over.

Drain the jamuns out of the ghee and serve it in sugar syrup

Pallavi Nigam Sahay

Pallavi Nigam Sahay

Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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