Lal Mohan is a sweet made from flour into balls and dipped in sugar syrup. It is called Gulab Jamun in India.
This is one of the dishes I had made for Tihar. I made it for the first time and it turned out to be quite yummy. It is one of the easiest sweets I have made.
AS, my brothers, my colleagues at work all loved it so I am sharing the recipe here for anyone who wants to try it.
- 1 kg Sugar
- Oil to fry
- Add around 250ml water to the content of the pack. I used Priya mix which was 500g. Check the pack for other brands.
- Mix it slowly until there are no lumps left. It will be very mushy and sticky but don’t worry. That is how it is supposed to be.
- Make sure you don’t knead the dough.
- Leave the dough for a while (5 – 10 mins). In this time make the sugar syrup.
- In a big container, add 5 cups of sugar and 5 cups of water. Let it heat for 10 -15 minutes on medium heat.
- Do not overheat as that will caramelize the sugar and we don’t want that.
- Back to the dough. Lightly coat your hands with some oil, take a bit of the dough and make small balls of about 1 inch or 1 ½ inches.
- Try to make all the dough into balls and leave them on the tray. Cover with a kitchen towel which is a bit damp.
- Heat some oil in a deep pan. The oil must be enough to cover the dough balls.
- To test the temperature of the oil, add a small ball. If the ball rises slowly to the surface from the bottom then the oil is ready.
- Add the balls and fry them very slowly under medium temperatures
- You have to constantly move the balls so it doesn’t stick and cooks all the way through and are brown evenly all around.
- Once the balls are brown, take them out of the pan and put them on a kitchen paper to soak the excess oil.
- Now drop the balls in the warm sugar syrup and leave it for an hour. Make sure you use a large container as these balls will expand as they absorb the syrup.
- Your Lal Mohan is ready. Enjoy !!!
yes, this is the easiest way to make Gulab Jamun at home. But seriously, those halwai make best of all in Gyaneshwor. 🙂 Usually i make with Gits Gulab Jamun Mix. thankx for the step by step guide.
Ohoo I wish I can buy fresh Gulab Jamun like that in here as well . Can’t wait to come to Nepal and enjoy Nepali food 🙂
Now I feel like I have to try this soon 😉
I am not big fan of Lal mohan but they looks good. You are doing good gal.Do you know how to make Rasbari as well?
I have never tried Rasbari but if I ever do, I will post the recipe.
Will wait for that 😉
Thank you M. I hope he does 🙂
Thank you so much M. I guess I’ll just make churpi ko achar the standard way over the stove, maybe add a lil more oil.. and pray it survives the journey until it gets to A’s stomach! Im not sure about what you said “cover the container with oil” does that mean applying oil on the cover? Or just filling the container with the achar and then filling it with oil on the top?
Thank you you much for the advice 🙂
I meant to say fill the container with lots of oil after you fill it with achar. I am sure A will love that 🙂
Hi M, I was wondering if you could help me out. I was wondering which was the best way to preserve churpi ko achar if it was on a long journey. I mean, if I wanted to make it here and then send it with a friend to my boyfriend are there any special preservation options I could use so that it can survive the 7 hour flight and a couple more hours until it reaches a refrigerator? Also, if you wouldn’t mind, I have seen many recipes where some people just mix all the ingredients together and others sauté all the ingredients on the stove. Which is the right method?
I am so sorry to pester you with all this, I hope its not a trouble. I just didn’t know who else to ask, who would have a perfect answer.
Thank you 🙂
I have never made churpi ko achar but I know that for any achar, if you use oil instead of water in recipe and cover the container with oil when storing will preserve it longer. That is good to know you know how to make churpi ko achar. I will love to learn the recipe one day.
I think mixing of the ingredients depends on what you are cooking. I am not sure what the right method is but normally I mixed them on the stove. Are you trying particular dish?
Don’t worry about being a pester, I will be happy to share what I know.
Those look amazing! I am always afraid of deep frying, afraid that I’ll end up knocking over the pan and burning myself, but if I ever get over my fear, I’m definitely making this!
I am getting used to cooking slowly. You do have to be really careful around hot oil for sure.Let me know when you try this.