Friday, November 30, 2012



SNC (South vs North Challenge) is a challenge between north indian and south indian teams which is hosted by Divya Pramil (baby boss) from Youtoocancook 

Click on the logo to get details about this challenge
  • Motive of the SNC is to learn different regional food recipes from our co-bloggers. 
  • Every month one member from north team challenges the south team and one member from south team challenges the north team.
  • We have sufficient time to finish the challenge. Every month 1st, they post the challenges and we have time to finish it off until the end of the same month.
  • Divya pamil allotted some points for the recipe posts. According to that, the winning team will be announced by her around second week of every month.
  • If you would like to participate in this event, please contact She will help you definitely.

About the challenge of every month



 SNC Challengers 


              North Indian                            South Indian

1. Shruthi - Shruti Rasoi            1. Divya Prakash - Divya's Culinary 
2. Pallavi - Cook Eat Burp         2. Yashodha        - Yashodha's Kitchen


I am a part of southern team. I have challenged north team with Adirasam recipe and Pallavi challenged us with Gulab Jamun recipe

Serving size - 15 to 20 pieces

Preparation time - 10 minutes

Cooking time - 10 or 15 minutes

Standing time - 20 minutes



Gulab jamun is one of the traditional sweets of India. It is also familiar in Pakistan, Bangladesh and few of our neighbor countries too. I think no one is there without tasting Gulab Jamun. It is most of the people favorite sweet. I love Jamuns forever!!!! This is the first time I tried from scratch. I refer recipe from Pallavi's space - Cook Eat Burp.  Thanks Pallavi!!!


For Jamuns

Milk powder - 1 cup
Maida - 1/4 cup
Ravai - 1 1/2 tsp
Ghee - 5 tsp
Water/ Milk - 1/2 cup or less
Baking powder - a pinch
Pistachio - for garnishing

For Sugar syrup

Sugar - 1 cup
Water - 1 cup
Cardamom powder - a pinch


Sugar Syrup

  • Bring water and sugar to boil for 5 minutes. 
  • Add cardamom powder, once it started boiling. 
  • Simmer the flame or Off the stove.
  • While adding jamuns to the syrup, syrup should be more warm, but not hot.


  • Mix all the ingredients together into a soft dough and close it with lid or any towel.
  • Keep it aside for 15 to 20 minutes.

  • Then make them into medium sized balls.

  • Heat oil / ghee for deep fry.
  • Once it is hot, reduce it to low flame and fry all the jamuns.

  • Finally add jamuns to the sugar syrup.

  • If you would like to garnish, garnish it with pistachio, almonds, coconut flakes, cashews or as wish any nuts.


  • While frying jamuns, turn the jamuns in the equal interval to get same color all through the jamuns.
  • Before frying all jamuns, fry one jamun for sample. According to that result, you can manage the flame.



  1. You've made it so perfectly Yash and that's a very detailed explanation :) those jamuns have beed=n well made !!! Loved your effort and Happy Anniversary dear :)
    Chicken Curry For Biryani - A post From A Reader

  2. Perfectly made gulab jamun... looks very nice and delicious..

  3. Gulabjamuns looks perfect and smooth. Yumm.

  4. yasho missing u yaar on our regular chats. baaah i hv to pull my socks to make these again even when i know how to make them, mine never comes out right
    culprit is the sugar syrup here for me

    perfect explanation and wonderful yummy gulab jamuns
    well done

  5. Beautiful jamuns! I am all out of mine and drooling to eat more :)

  6. jamuns have come out very good Yashoda! good step by step clicks too

  7. Awesome Yasho....Very clear explanation...Perfectly done..Love this cute balls...Feel like tasting this:)


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