Tag Archives: Mithai

Gulab Jaman (Semolina free)

Semolina free gulab jaman…. all milk & extremely easy to make ………

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups full cream milk powder
  • 2 tbspns self raising flour
  • 1 tspn baking powder
  • 2 eggs
  • 2 – 3 tbspn ghee
  • Some almonds, pistachios and silver edible foil for garnishing
  • Oil for deep frying


  • 3 cups water
  • few cardamo seeds
  • 3 cups raw sugar
  • ½ cup brown packed sugar
  • 1 tspn kewra essence


-In a saucepan put everything given for sheera and stir to a boil.

-In a mixing bowl combine all the ingredients (except eggs) given for gulab jaman and mix.

-Now whisk two eggs and gradually add them to the dry ingredients and knead. Knead the dough and if it is sticky leave it for 5 -minutes.

-Heat oil to the point where you drop a small ball of dough, it rests at the bottom for some seconds and then rise to the surface of the oil with a little bit of hissing. To get this temperature you may have to repeat this temperature test twice or thrice.

-Now with clean hands roll 12 – 14 balls or ovals from this dough and drop 4 – 6 at a time (depending on the size of your pan) to fry. When they come up to the surface of the oil keep moving the balls gently to get even colouring. When you get the desired color take the balls out of the oil and put them in hot sugar syrup.

-Dish out, garnish with pistachios, almonds and edible silver foil, and serve.


Gulab Jamans/ Gulab jamuns

Gulab Jaman is one of the most favourite and most popular dessert/ sweet of South Asia. It is made of milk solids soaked in cardmom scented sugar syrup and served hot with slivered nuts. This is the easiest and the tastiest recipe I know…… Please try and comment 😀

Ayesha's Kitchen


  • ¼ to ½ cups of cold milk
  • 1 cup full cream milk powder
  • 1 tspn self-rising flour
  • 1 tbspn ghee
  • Few cardamom seeds
  • 1 ½ tbspn semolina (soaked in ¼ cup of lukewarm water for 2 minutes)
  • Oil for frying (fresh oil) and 6 tbspns ghee


  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups water
  • Few cardamom seeds


-In a saucepan, mix water, cardamom seeds and sugar and put it to boil. Stir and keep boiling until the gulab jamans are ready.

-In a mixing bowl combine milk powder and ghee. Mix it well until u form small crumbs.

-Add flour and mix.

-Drain and discard water from soaked semolina and add the soaked semolina into the mixture. Add cardamom seeds too and mix well until everything is uniformly mixed and small crumbles are formed.

-Now gradually add milk and mix. Add milk slowly in batches and when this mixture takes the place of smooth, soft dough, keep it aside to rest for 10 minutes, covered with damp cloth.

-Meanwhile, heat oil. Be very careful about the temperature of the oil. You do not need very high or very low temperature. The best way to check the rite temperature for frying gulab jaman is drop a very little piece of the dough in to the oil, if it rests at the bottom and rise to the surface of the oil in some seconds, then it is ready to fry gulab jamans.

-Now make 12 small (walnut sized) balls from the dough.

-Put them in oil and keep stirring the oil slowly with the wooden spoon. This will give your gulab jamans even colour and texture and the oil temperature will also remain uniform.

-After 10 minutes of frying you will get the right Gulab Jaman colour and that is when your gulab jamans will be cooked from inside too.

-With a slotted spoon take them out and put them in boiling sugar syrup (sheera). Let them cook for 5 – 10 minutes on low heat in the sugar syrup.

-Take a deep serving bowl and pour the sugar syrup and gulab jaman thing into it.

-Garnish with some slivered almonds, pistachios, shredded coconut and silver edible foil and serve hot after as a desert


-After cooking them in the sugar syrup for 10 minutes take out the gulab jamans and arrange them on a serving dish, garnish with some shredded coconut, etc. and serve.

Soojhi Halwa (Semolina Sweet)

Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!

Ayesha's Kitchen



  • 1 cup soojhi/ semolina
  • Few slices of coconut (thin slices)
  • 6 – 8 sultanas (kishmish)
  • 1 cup desi ghee


  • Few strands of saffron
  • 1 cup sugar
  • 2 cups of water
  • 4 – 5 green cardamom


  • Few almonds, pistachios and sliced coconut


-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).

-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.

-Now strain and ad sheera (sugar syrup) to it and mix well.

-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.

-Serve hot with pooris, parathas or as a sweet dish.