Description
A traditional Nepali sweet made by deep-frying dough based on 'Khuwa' (milk boiled to the limit), then completely soaking it in a cardamom-scented, ultra-sweet sugar syrup. Almost identical to Indian 'Gulab Jamun', but affectionately called 'Lalmon' (Red Fascination) in Nepal. An absolutely essential treat for celebrations and hosting guests.
Restaurants serving Lalmon (Gulab Jamun)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Khuwa(or milk powder)
- Flour
- Sugar
- Cardamom
- Ghee(or frying oil)
Instructions
- [Authentic Recipe]
- [Dough]: Mix Khuwa with a little flour, baking powder, and ghee. Knead until earlobe-soft and roll into ping-pong balls (the trick is making them smooth without cracks).
- [Syrup]: Boil water, massive sugar, and crushed cardamom in a pot until slightly thickened.
- [Fry & Soak]: Fry the balls slowly in low-temp oil, rolling them until uniformly 'dark reddish-brown' (Lal). Place them piping hot into the syrup, soaking for hours to overnight to absorb the sweetness.
Learn more Spice, substitutes, tips
Key spices
Cardamom (Noble、sweet aroma)
Substitutes at Japanese supermarkets
Mix commercial 'Pancake Mix' and 'Skim Milk', roll into balls, and soak in syrup
Pairing
Black Tea (Unsweetened) / Dahi(Unsweetened Yogurt)
Trivia
Often described as the 'world's sweetest pastry', but thanks to high-quality Khuwa (milk), it's not just sweet but possesses extremely rich milk fat depth. A national sweet invariably piled in the front row of Nepali sweet shops (Mithai Pasal).
Eating tips & etiquette
Intensely sweet and dripping with syrup, so it's placed in a small bowl, cut bit by bit with a spoon, and savored with unsweetened black tea. Eating it warm melts the Khuwa inside, making it even tastier.
Allergen
Dairy, Wheat