Navratri Special Gulab Jamun
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
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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