Gulab Jamun

Prep Time: 25 minutes Cooking Time: 1 hour


2 cups Milk Powder

⅓ cup Fine Semolina (Suji)

¼ cup Self Raising Flour

1 tbsp Ghee (Clarified Butter)

½ tsp Cardamom Seeds

½ tsp Cardamom Powder

¼ tsp Nutmeg Powder

¼ tsp Saffron (Kēsara)

½ cup Milk

2 cup Sugar

4 cups Water

1½ tbsp Rose Water

Oil and Ghee to fry (Gheetel*)


  1. Sieve the self-raising flour and semolina in a big bowl, add the ghee then mix well till the ghee has combined.

  2. Then add the milk powder, ¼ tsp cardamom seeds, cardamom powder, nutmeg powder and a pinch of saffron.

  3. Mix this all together, knead the dough by adding the milk little by little until combined to a smooth dough and let it rest for at 10 minutes.

  4. Meanwhile, in a big wide pan, add the sugar and water, bring it to a boil then lower the heat and let the syrup simmer for 8-10 minutes.

  5. Once it’s a little sticky, add the remaining saffron and cardamom seeds, simmer for 3-4 minutes. Next, add the rose water, remove the pan from heat and set aside. Keep the syrup lukewarm.

  6. Now take the dough and knead with your palm for 3-4 minutes. Then using the tablespoon and scoop out the dough to make small round balls, this will make about 18-20 jamuns.

  7. Heat the oil (gheetel) on low-medium heat, add the jamums to the warm (not hot) oil and fry until golden brown, rotating them regularly, this will take some time about 5-8 minutes.

  8. Once they are golden brown remove them from the oil and drain over kitchen paper, then drop them warm (not hot or cold) in the sugar syrup and let it soak in the syrup overnight. (I drop the jamuns when I am about to take out the second bach).

  9. Repeat the frying process until all the jamuns are fried.

  10. Transfer them into the big bowl with the sugar syrup; they should be nicely soft and spongy.

  • Garnish with flaked almonds and pistachio, serve warm or cold.