Lal Mohan

How to make Lalmohan 





Pan - 2 (one small +one big) 




Carnation Milk Powder- 1 cup
All-purpose flour – half cup
Baking soda- half tablespoon
Ghee- half table spoon
Whole milk just enough to make the dough

Keshar- few

Cardamom- 4-5

For Sugar Syrup ( Chasni )

Sugar-2 cups
Oil for frying


Method - Lalmohan/gulab jamun

Make the dough by combining the milk powder, all-purpose flour and butter.


Add milk to make medium-hard dough


Make balls by gently rolling each portion between your palms into a smooth ball.(put ghee in your plam so the dough won’t stick to it.)


Place the balls on a plate and Cover with a damp yet dry kitchen towel.


Heat the oil on high and then lower the heat to medium.


Slip in the balls into the hot oil from the side of the pan, one by one.


They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.


After about 5 minutes, the balls will rise to the surface. (The lalmohans should rise slowly to the top if the temperature is just right.)


Now they must be gently and constantly cooked to let them browning on all sides.


If the temperature of the oil is too high then the lalmohans will tend to break, So adjust the temperature.


The balls must be fried very slowly under medium temperatures to cook completely from inside and evenly browning.


Method -Sugar Syrup


The syrup should be made earlier and kept warm.


To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.


Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".


Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.


Transfer this hot syrup into a serving dish.


Keep warm on stove.


Add the fried lalmohan directly into the warm syrup.


Leave lalmohan balls in sugar syrup overnight for best results.

They can be served warm or at room temperature.