Surekha's Cookhouse

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Instant Gulab Jamun with Baby Cerelac

Indulge like a baby. Use up your leftover Baby cerelac to make a scrumptious dessert in a jiffy.

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 15 mini jamuns

All time famous Indian dessert around the world is Gulab Jamun. The traditional way calls for koya and paneer. But this recipe is as simple as making a baby food.

As any home with a baby I too had a pack full of cerelac left untouched, since my little one hates store brought food. Let's admit as an adult I too wouldn’t touch the store brought cerelac. While I was wondering what to do with it, I came across this brilliant idea :P to try GULAB JAMUN with it. I was very impressed by the 1st trial and as usual the idea went to the backseat in my memory lane.

With an active baby at home we forget to keep ourselves updated on the Auspicious days, Party nights, Get togethers etc.. I came across such a day and I had only couple of hours left before the event and with an active baby hours fly like minutes. Then I made this instant gulab jamun and people enjoyed it without even knowing its ingredients.

Thus I taught I must share this recipe and help the busy mums out there to reduce atleast one burden of emptying the baby food.

Watch the video recipe here

Ingredients Required:

Jamun Balls:

Cerelac 4 Tbsp
White Bread 1 slice
Milk 1/4 Cup
Oil For Deep frying

Sugar Syrup:

Sugar 1/2 cup
Water 1/2 cup
Cardamom/ Elaichi 1 pod
Saffron (optional) few strands
Lime Juice 1/4 tsp


Sugar Syrup:

1. In a sauce pan, add sugar and water and bring it to boil until the sugar dissolves. Do not stir or disturb the mixture in between.

2. Once the sugar has dissolved and the consistency of the mixture is thick like syrup add Cardamom, Saffron, and squeeze in some Lime juice ( to prevent crystallization).

3. Stir to combine all the ingredients together and set it as side.

Jamun Balls Making:

4. Tip in the cerelac in a clean bowl, then add milk in small addition and mix together into a rough dough. This may seem gloopy but don’t worry it will soon become into a delicious dessert.

5. Dip the bread slices in the rest of the milk.

6. Immediately squeeze out the excess milk and add it to the dough mixture.

7. Knead the dough until well combined. The final dough will be slightly sticky.

8. Smear some oil in your palms and make jamun balls of desired sizes/ shapes.

9. Heat oil in a pan and deep fry the balls.

10. Meanwhile reheat the sugar syrup in a low flame.

11. Add the fried balls and soak for about 1-2 hours.

12. Garnish with pistachios and serve with ice-cream. YUMMY dessert ready in a jiffy.


1. I used oats based cerelac, you could use any wheat based cerelac too.
2. I used white bread, This could be replace by any bread on hand.
3. This recipe makes about 8 medium jamuns.

This recipe is viewed 1418 times
Posted by Surekha on May 18, 2017, 2:42 p.m.

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sana Jan. 24, 2020, 6:08 p.m.
the gulab jamun turned out flat