Lal Mohan | Gulab Jamun | Dessert | Mithai


Lal Mohan are milk-solids based South Asian dessert treats. Outside South Asia, Lal Mohan or milk-solids can also be found in Mauritius, Fiji, Southern and eastern Africa, Malay Peninsula and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica.

A theory claims that Lal Mohan was accidently created by the personal chef of Mughal emperor Shah Jahan’s personal chef. In Nepal, the exchange of culture between India and Nepal, brought the dish to Nepal.

Lal Mohan is mostly used in Weddings and eaten with Dahi or yogurt on the side.

  • Details

    • Recipe type: Dessert
    • Cuisine: Indian Sub-continental
    • Serves: 4-5 servings
    • Prep time: 15 minutes
    • Cook time: 25 minutes
    • Total time: 40 minutes
  • Ingredients

    • 1 cup of dry milk powder
    • 3 tablespoons of all-purpose flour
    • 2 tablespoons ghee (clarified butter)
    • 1/2 teaspoon of baking powder
    • 1/2 cup of warm milk
    • 1 tablespoon of almonds, chopped (optional
    • 1 tablespoon of chopped pistachio nuts (optional)
    • 1 tablespoon of chopped golden raisins (optional)
    • 1 pinch of ground cardamom
    • 1liter vegetable oil
    • 1 1/4 cups of white sugar
    • 200 ml water
    • 1 teaspoon of rose water
    • 1 pinch ground cardamom

Instructions

  1. In a large bowl, add milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins.
  2. Add the melted ghee, then pour in the milk, and continue to mix until all the ingredients are mixed well. Cover and let rest for about 20 minutes.
  3. In a large frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Once boiled, bring the syrup down to simmer for a second and keep the syrup aside.
  4. In a large heavy skillet halfway with pan, fill halfway with oil. Heat over medium heat for at least 5 minutes.
  5. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low and fry the balls in one or two batches.
  6. After about 5 minutes, the balls will start to expand the twice the size and start from flow. Once they start floating, increase the heat to medium and turn them until they completely turn golden brown. You can remove the lal mohan in a paper towel to soak up the excessive oil.
  7. Place the balls into the skilled with the syrup. Simmer over medium heat for about 5 minutes and then gently soak up the syrup. It’s ready to be served. You can enjoy them hot or keep them aside for later.

 


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