Shobaike janai Shubho Bijayar antarik preeti o shubhechha - Wish you all a very Happy Vijaya Dashami and Happy Diwali in advance. I have been waiting to write this post for a long time now, but wasn't getting the opportunity. Actually, I got the research volunteer position in the lab for which I have been waiting for last few months. I wanted to learn various lab procedures and get some research experience. Since I was done with my exams in August, I thought to follow-up there and ultimately got it around 3rd week of September. I joined there as a volunteer (as of now, thats the only option as I dont have work permit in my Visa) .Here they are working towards developing more effective vaccines for children !! :) I am going there 5 days a week - normal work hours....thats why got busy and couldnt post for long !! Hope this experience will help me in future :)

Ok, back to the post !! I made Gulab Jamuns at home for about 5-6 times now... these are so delicious...can be made anytime if you have the mix at home. I have always made with Gulab Jamun mix - mostly with ' Gits ' mix. The mix comes in both 100g and 500g packets... the second one is a lot more economic :D The method is given in the back of the packet.

Gulab Jamun / Pantua



  • First make the sugar syrup - Add 1 cup of sugar in 1 cup of water and bring to a boil. Then simmer for 5 mins so that the sugar gets dissolved properly. Keep off the heat. You can taste the syrup, if some more sugar needs to be added, it can be adjusted at this point.
  • Slowly add 50-60 ml of milk (or water) to 100g of mix and knead into a soft and smooth dough. If needed, sprinkle some water to make it smooth.
  • Make about 12-18 small balls ( it will become double its size after being soaked in sugar syrup - so the size depends on your choice). There should not be any cracks on the balls. If there is any, take some oil/water in the palm and apply on the cracks. they will become smooth.
  • While making the dough, heat oil in medium . ( it should be in medium to medium low to cook the sweets properly ). These will be deep-fried, so add oil accordingly.
  • When the oil is ready ( test with a a very small dough, it should rise to the top of the oil immediately), add the balls to the oil.
  • Fry them for about 7-8 mins- the colour will become reddish brown.
  • When they are done, drain the excess oil and keep on a paper towel for about 2 mins. In the meantime, fry the next batch.
  • After about 2 mins, add the fried balls to the hot sugar syrup. Make sure there is enough space for them to expand.
  • These are ready to eat after 40 mins to 1 hour. But can be kept in the syrup as long as you want !! :)
  • Enjoy !! :)
See you again ... Everybody Take care !! :)