Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
Gulab Jamun Recipe
Yay. It is jamun time. I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the elaborate description for jamuns.
About Gulab Jamun Recipe
Gulab jamun is a milk-solid-based dessert from the Indian subcontinent that is popular in India, Nepal, Pakistan, the Maldives (where it is called gulab ki janu), Bangladesh, and Myanmar. It is also officially designated as Pakistans national dessert by the Pakistani government.
It's also frequent in countries with large populations of people of South Asian descent. Instead of khoya, modern recipes substitute for dry or powdered milk. To improve the flavour, it is frequently garnished with dried nuts such as almonds and cashews.
Method of Making Gulab Jamuns at Home
Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is.
These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core. I have one more version which is made with paneer will share it soon.
Similar Recipes,
Ingredients for Gulab Jamun Recipe
Milk powder
Milk powder is used in making homemade gulab jamuns to get the proper texture.
Khoya
Homemade khoya or store bought khoya is easy way to make gulab jamun at home. it gives the right texture to the gulab jamuns and make it so soft and melt in mouth.
All Purpose Flour
All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.
Rose Water
Rose water is used to balance off more highly flavorful spices, such as saffron, and to add a high note to mellower flavours.
Saffron
Against dull grains, a small pinch gives beautiful colour, perfume, and flavour. Desserts are another popular choice, and saffron may be used in any recipe that calls for vanilla, such as custards and biscuits.
Did you know you can make cakes out of gulab jamun, check out my gulab jamun cake and gulab jamun cake mix cake.
How to Make Perfect Soft Gulab Jamun at Home
Making gulab jamuns at home is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. Super delicious gulab jamun recipe which is so yummy and is really easy to make. It needs simple ingredients and taste so good. Perfect for parties. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.
Making Sugar Syrup
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
Making Gulab Jamun Dough
I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.
Shaping Gulab jamuns
Take small portion of dough and shape it into a smooth ball without giving any pressure. If your dough is made the right way then your gulab jamuns will the smooth and even If your jamun ball is not smooth when shaping then it may crack when you fry them.
Frying the Gulab jamuns
Frying gulab jamuns is one of the most important part of making jamuns. You have to fry gulab jamuns low and slow till it gets golden in colour. This way the jamuns puff and gets cooked from inside out. if you fry gulab jamuns on high heat there are chances it might get brown on outside and inside will be undercooked.
Soaking Jamuns in Syrup
Your jamuns and syrup has to be hot or warm when you soak them. This way they absorb the syrup better. If you make your sugar syrup in advance, reheat them before adding fried jamun balls into it.
Serving gulab jamuns
Serve gulab jamuns hot, warm or cold. You can serve them with vanilla ice cream.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Gulab Jamun | Gulab Jamun Recipe
Ingredients
GULAB JAMUN RECIPE (USING MILK POWDER)
- 1 cup Milk Powder I used everyday
- 3 tbsp All Purpose Flour / Maida
- a pinch Baking Soda
- 1 tsp Ghee / Clarified Butter
- a pinch Salt a pinch
- 2 tbsp Curd / Yogurt You can use milk too
- Oil or Ghee for Deep frying
- 1½ cup Sugar
- 3 cups Water
- 1 tsp Cardamom Powder I used 4 cardamom pods
- ⅛ tsp Rose Water
- ⅛ tsp Saffron
GULAB JAMUN RECIPE (USING SOOJI)
- 2 cups Milk Powder
- 2 tbsp Unsalted Butter
- 3 tbsp Sooji / Rava (soaked in 2 tbsp milk)
- 2 tbsp All Purpose Flour / Maida
- 1 tsp Baking powder
- Milk as needed
- Oil or Ghee for deep frying
- Sugar - 2 cups
- Water - 3 cups
- Cardamom - 3 crushed optional
GULAB JAMUN RECIPE (USING KHOYA)
- 1 cup Khoya / Mawa (unsweetened)
- ¾ cup All Purpose Flour / Maida
- ½ tsp Baking Soda
- 500 grams Sugar
- 1 litre Water
- 4 pods Cardamom crushed
Instructions
Gulab Jamun with Milk Powder
- In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
- Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
- Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
- Now add in cardamom powder, saffron and rose essence. Mix well.
- Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks
- Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
- Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
- Serve.
Gulab Jamun using Sooji
- Take sooji in a bowl, add milk and set aside for 5 mins.
- Take milk powder in a bowl. Add butter and rub it well.
- Now add in maida, baking powder, sooji mixure and rub it into the milk powder.
- Add milk slowly and knead to a soft dough.
- Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm.
- Now add cardamom if needed.
- Divide the milk powder mix into small balls and deep fry in medium hot oil till golden.
- Set aside to get warm.
- Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 2 to 4 hours for the jamuns to get soft.
- Serve.
Gulab Jamun using Khoya
- Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..
- The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..
- Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..
- Cover it with a damp cloth and set aside for 20-30 mins..
- Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..
- Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...
- In the mean time while the jamuns are frying make sugar syrup..
- Take sugar in a kadai..Cover it with water and bring it to boil..
- Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
- Take the fried jamuns and immerse it in the sugar syrup...
- Let it soak for 2 to 3 hours before serving.
- Serve it with icecream or as it is..
Video
Notes
- Mashing the paneer is the main step, so mash them till smooth.
- Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.
- The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, but it enhances the taste and texture.
- Add milk little at a time to make the dough. Don't pour all at once.
- The dough has to be soft, hence the jamun will be soft.
- Make the dough soft so there will be no cracks while rolling the jamun.
- You can add saffron in syrup for best taste.
- You can fry the jamuns in ghee or oil.
Version 1: Gulab Jamun Recipe (using Milk powder)
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| Take all your ingredients |
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| The syrup should be hot when you drop the jamuns in.. So reheat the syrup till it is bubbly and drop the jamuns in |
Version 2: Gulab Jamun Recipe (using Sooji)
1)Take sooji in a bowl.
2)Add little milk and set aside
3)Now it has absorbed all the milk.
4)Take milk powder in a bowl.
5)Add butter
6)Mix into the powder
7)Done
8)Add maida
9)Add baking powder
10)Mix well
11)Add sooji mix in
12)Rub it well
13)Add milk
14)Make it into a dough
15)Take sugar in a pot
16)Add water
17)Bring it to a boil. Cook till sticky consistency. Add cardamom pods and set aside.
18)You can add few drops of lemon juice as well.
19)Take a small portion of dough
20)Roll it into a smooth ball.
21)Deep fry on medium heat
22)Keep turning gently
23)Fry till golden
24)Drain
25)Add hot gulab jamuns to warm syrup. Or cool the jamuns and heat the syrup, and add cooled jamuns to boiling hot syrup.
26)Leave them to soak for 3 to 4 hours.
27)Serve
28)Soft and melt in mouth.
Version 3: Gulab Jamun Recipe (using Khoya)
 |
| Take all your ingredients |
 |
| take khoya in a bowl |
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| add in baking soda |
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| and your flour |
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| mix well |
 |
| add some milk and make into a dough |
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| dough is done |
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| cover it with a wet cloth..I used a clean towel |
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| cut into equal sizes |
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| all done |
 |
| Meanwhile make sugar syrup..Take sugar in a kadai |
 |
| mix well |
 |
| add in cardamom |
 |
| boil for 5 minutes until it reaches one string consistency |
 |
| add in jamuns..At first they will sink to bottom and will slowly rise up |
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| fry for few minutes |
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| now it is getting jamun colour |
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| drain it |
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| add to syrup and mix well |
 |
| whole jamuns are fried and soaking in syrup |
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| Serve |
Tips & Tricks
- Mashing the paneer is the main step, so mash them till smooth.
- Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.
- The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, but it enhances the taste and texture.
- Add milk little at a time to make the dough. Don't pour all at once.
- The dough has to be soft, hence the jamun will be soft.
- Make the dough soft so there will be no cracks while rolling the jamun.
- You can add saffron in syrup for best taste.
- You can fry the jamuns in ghee or oil.
Frequently Asked Questions
Why my gulab jamuns turn hard, dense?
Gulab jamun dough has to be soft. So use enough moisture (milk) when making gulab jamun dough. If you don't add enough liquid in your dough then it may be tough which will result in hard and dense jamuns.
Why my gulab jamuns are too soft and break?
Too much raising agents like baking soda, baking powder or too much of paneer and khoya can result in too soft jamuns. Also don't make your jamun too soft. If you find the jamun dough is too soft to handle, sprinkle some extra flour and mix.
Why my gulab jamuns cracked?
The dough is too tough which created cracks in your jamun balls. These cracks will expand as they fry and further when they soak. So make sure your dough is soft.
How to Make Sugar Syrup for Gulab Jamuns?
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
How to Make Soft Gulab Jamuns?
I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.
Serving Suggestions
Serve hot Gulab Jamun as a dessert with vanilla ice cream at a party or as a sweet after a meal.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Harini
Very tempting!
Sumee
Happy Diwali.. Love your visual treat. :o)
The Pumpkin Farm
Aarthi, U have loads of patience, loved ur recipe
Psst--where is the diwali story
Roshan
aarthi ...this dish is simply mouthwatering....i like the pictorial description of the method...i feel confident to prepare khoya at home now...
Zia Elle
never seen them before. We have something similar called in italian "castagnole" or "frittelle"
Very very good!!
Archana
Yummy Yummy Khana muze bhi dena!
I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.
Nalini's Kitchen
wow..gulabjamuns with home mwde khoya looks sooooo tempting and delicious.
Mélange !
I have already grabbed mine.Nice pictorial Aarthi..Awesome make !
Sayantani
thanks for visiting me Arthi. yo have one awesome space here. lovely recipes and awesome clicks. the gulab jamun looks so soft and delicious. wish could have grabbed some.
Sobha Shyam
yummy gulab jamuns, lovely recipe..
veena krishnakumar
great pics!!!!looks so yummy!!!!!!!!
Hamaree Rasoi
I just completely forget about my calorie intake during festive time 🙂 Yummy looking gulab jamuns
Deepa
Hamaree Rasoi
Shabs
I make the packet version too and then I tried one with the milk powder but didn't like it at all but this looks really good , so thanks for the recipe and a very Happy Diwali to you :D.
Srivalli
Wow so many lovely clicks..gulab jamun looks very inviting!
Priya
Spongy and yummy jamuns tempts me a lot..
Gayathri Kumar
Looks so soft and delicious...
Hemavathi Murari
they are just mouthwatering and thanks to teach me how to do khoya/kova thro' this post.
Unknown
thanks for helping me out clearly..my mother in law prepares khoya and leave it one night...next day only she ll make jamuns...i think its kind of fermentation...is this step needed?
Aarthi
@UnknownI don't think that step is needed
Priya.G
Aarthi,very recently i subscribed to your recipes,they are really excellent and easy for me to understand,keep posting much more recipes,can you also give me malpuva recipe if possible,i would really be happy for that.
Yes Cook
Very well prepared and explained. Jamuns look yummy.
Thanks for sharing.
Sudha
Hi Aarthi,
I have the store bought khoya, which is very hard.How do I mic with the flour ?
Aarthi
@SudhaMix it with some milk to make it loose. then you can mix it with flour
barnali banerjee
Awesum recipe aarthi
Anonymous
hi aarthi,
In this recipes you mention flour...flour means all purpose flour or any different flour...can u please explain me...
Aarthi
@AnonymousIt is all purpose flour
meenakshi koul
Hi can i use wheat flour instead of all purpose flour
Aarthi
@meenakshi koulNo you cannot substitute wheat for this, it will affect the texture
meenakshi koul
Thanks dear
Preeti kulkarni
Your recipes are really very nicepictures make it all the more appealing and easierl
B.M
luks yum&perfect!
Reem
Hai aarthi
u specified tht we cn use milk instead of yogurt.....how much milk shud b used???
Anonymous
Arthi you are doing a wonderful job! God bless you dear. Thanks for all the lovely recipies.
Anonymous
Wow..looks so yummy 😋.I wll surely try it..can u plz tell the measurement of milk powder maida nd sugar in gram...
Anonymous
Very good job
shailja arora
Arthy can milk powder b replaced by milk? If yes, whts d measurements
Anonymous
Arthi can we replace milk powder wid milk?? Measurements?
Aarthi
@ReemSame amount of milk should be used
Aarthi
@shailja aroraNo it cannot be replaced
Anonymous
Hey i tried dis... but it became really hard... can u plz tell me wat to do... i followed ur instruction ... still.... plzz help...
Aarthi
@AnonymousI think u must have over fried it, so it has turned hard. Or you must have kneaded it too much.
Anonymous
Oh.... i will try it again... thank u...
sabahat
Aarthi thanx for so many wonderful recipes...u wil definitely make me a hidden chef
Anonymous
hello plz tell how to make cream puff pastry
Anonymous
hello all purpose flour mean ?me ne net pr search kia tou us me salt sugar baking powder mix krne ka bola tha ....
Aarthi
@Anonymousenglish please, dont understand hindi
Anonymous
U have done wonderful job
Anonymous
I tried this one yummy
Anonymous
Pls tell me the measurement of milk powder maida and sugar in grams
Aarthi
@Anonymousthe cup which i use measure 240 ml
renu gohar
Hi aarthi
I hv tried 4 of ur sweet dishes so far all turned very much well bt d gulab jamuns still look a bit hard even aftr soaking it in sugar syrup for an hour .. I followed ur method frm step to step , cud u hv any idea wher I went wrong pls, thank you n lots of blessings to u as u r doing a great job helping beginner s like me ...
Aarthi
@renu goharI think u must have fried it on a high flame so it has turned the crust hard. You have to drop the gulab jamuns in hot sugar syrup.
Anonymous
Aarti please share potato jamun recipe........
Anonymous
Rose syrup is necessary?? Can we use any other essence like vanilla essence???
Aarthi
@Anonymousu can skip the essence
shery shanu
I almost read all ur recipes, thnk u sssso much especially tiramisu recipe
neha saxena
Hi, i tried this but it became very hard.. Pls help!! And ny alternative for milk powder??
Aarthi
@neha saxenaU must have kneaded it too much. And fried it too much.
Humi Shah
Hi. Please could u advise if we could use condensed milk instead of koya?
Aarthi
@Humi Shahno u cannot use that
suzanna
Aarthi..I followed all ur instructions with care but wen I dropped the balls into the oil, they broke up..oh I m heartbroken..plz let me know wat went wrong...
Aarthi
@suzannai think u haven't rolled it into smooth balls. Roll it into smooth ball so it wont break
Anonymous
Aarthy can i use full cream milk powder instead of low fat milk powder?
Aarthi
@Anonymousyes u can
Anonymous
Hi Aarthi, Can we use whole wheat flour instead of Maida???
Aarthi
@Anonymousno it will give you dense jamun
Swapna Saha
Hi aarthi can I use milky mist khoya for this....just to jump the step of boiling milk....
Aarthi
@Swapna Sahayes u can use storebought khoya
Anonymous
Wat can I use instead of baking soda?
Anonymous
Hi there i would like to ask you how big is your cup about how many ml
Anonymous
How big is your cup please
Anonymous
Yummy
Aarthi
@Anonymousmy 1 cup measures 240 ml.
Aarthi
@Anonymousbaking soda is must in this recipe
Sherry Titus
Ive tried this recipe. Came out so well and was yummmy!! Thanks for sharing. I do however see that if the syrup is hot and you place the balls in the skin of the balls go all wrinkled. Next time will make sure is only warm. Not sure why mine did that
Aarthi
@Sherry Titusthe jamuns should be hot and syrup should be warm when u drop in.
Anonymous
Hi, Aarthi i tried ur recipe milk powder gulabjamun & i must say its superb recipe. i didn't miss khoya at all.its super tasty & easy too.thanks a ton for ur recipe.only i want to ask u if i feel its become dry on any stage so can i add more curd or milk in the dough?
again thank u so much aarthi.
Aarthi
@Anonymousyes u can add little milk
Anonymous
Hi I made dough for jamun as you said but I can't make smooth balls , I don't know what mistake I done , please help me , can you please reply me soon
Aarthi
@Anonymousi think the khoya is too runny so it has turned out sticky..make khoya thick
Sathya- MyKitchenodyssey
Wow !! tasty guab jamun arthi ..
Torviewtoronto
deliciously done looks wonderful
anonymous
1 cup is how many grams
Anonymous
Re these measurements fr paneer from 2 litres of milk.?
Anonymous
I didn't add soda and mine turned extremely hard
Aarthi
@Anonymousadding soda will make it soft and dont over fry them
Aarthi
@Anonymousyou can make paneer and measure it to 1 cup and use
Aarthi
@anonymousmy 1 cup measures 240 ml
umamahi
akka i tried today..when i drop it in oil..aftr few mins it splits lyk anothr ball,it exploded actualyy..what s d reasn akka?
Aarthi
@umamahiI think u have added too much baking soda. or the paneer which u used is not drained well
umamahi
oh ok akka n i used store bot paneer,does it affects the taste and texture?..and itwas not at all absorbd the syrup,when i pressed it was nt soft:( it was lyk very hard ball,bt i doubled this recipe and added only 6tbsp of maida for 2cups of paneer..n also i felt d sourness in t..why s tat??thanks:)
AFEEDHA ALI ANJIKKATH
Thank you very much for the recipe. It worked well for me.
Aarthi
@umamahihomemade paneer has to be used, since it is much more softer.
Ambika Rathnam
Hi arthi, my sugar syrup has become crystals and jamuns got sticked to that in few hours .. What went wrong..
Aarthi
@Ambika Rathnamu have over cooked the sugar syrup. JUst remove the jamuns, add more water to the syrup and bring it to boil. Now add jamuns in.
Deniz
I am going to try this recipe soon. It looks realy yummy.
Thanks for the recipe.
Anonymous
These gulab jamans were perfect and sooo easy to make! Thanks so much for the recipe. I think it took me less than an hour to make and eat them all!!
What does leaving them in the syrup for so long do? I let them soak in the syrup for 10 minutes or so and they already started looking soaked and puffy so I took them out. They still tasted perfect.
Aarthi
@Anonymousleaving them in syrup will make them too soft and they will fall apart.
Anonymous
can you give recipe in grams ... thanks
deepti
Hi Aarthi,
The recipe looked so delicious i had to try it. However my jamuns didnt turn soft even when i dropped into the syrup.They werent rock hard, just not soft enough. Also they didnt absorb the liquid and expand like normal jamuns do. Any idea what went wrong?
Aarthi
@deeptiI think u have over fried them
Anonymous
Too good site with recipes very well pictorial explained ...loved it
Laviena DSouza
Aarthi the gulab jamuns were a little bit sticky inside... it was very nice.... but wonder why it turned out sticky also my syrup did not become thick... it was thin only and i used the same measurements as suggested by you.... also the texture wasnt the way your pic is shwing (only the inside part)
malowa malowa
At Christmas we would send our neighbors frosted sugar cookie wreaths and they would send back a plate of gulab jamun. I always felt like we got the best side of the exchange. They moved a couple of years ago and I have collected recipes and now getting ingredients together. I have the rose water, cardamon seeds (?), and the milk powder. I need to get saffron, I guess. Your recipe looks like one I might manage. Some recipes seem like such a large amount, I was afraid of rolling balls forever. I will try these when I find saffron and let you know how it turned out. Still miss my neighbor. I wish I could surprise her by makin her batch of these. Thank you for the recipe.
Ashwini Shyaam
How much milk u used to make kova??
Prashanthini R
Hi Aarti......
I tried ur know jamun recipe. I came out v well. And got nice appreciation from my hubby.... Thank you so much...
Aishwarya
I tried this recipe twice and it came out well both the times. Thank you so much for sharing! 🙂
Lavanya
Hi, I dint use soda or maida just the paneer alone. I fried it in low to medium heat only but the jamun still is floating in the sugar syrup only and it is not soaking beven after 3 hours.is it a must to use maida and soda???
raj
some recipes ask for lime or lemon but yours doesn't. should i just leave it out then?
Aarthi
when you make syrup you can squeeze a little lemon juice in it which prevents crystalization.
Esani caterer
This looks really delicious and easy to make. I am going to save this so I can make this later.
Faseeha Yaseen
1cup of milk powder on grams pls
Aarthi
it is 125 grams
Gs
Can we use nestle everyday milk powder? If not which milk powder did u use?
Miya
Can we use ghee instead of butter
Solange David
Bonjour heureuse de trouver cette recette Si simple je vais tenter de la faire ! Ce sera une réussite car toutes vos recettes sont excellentes! Merci bonne journée