Gulab Jamun Recipe

Gulab Jamun Recipe

A fantastic sweet desert. An ideal end to a spicy meal.
Not often found on menu's any more which is a shame and those that do offer them tend to buy them already made which is also a shame as they nowhere near as good as most things when not freshly made.

A few good restaurants still make them to order so its worth while tracking them down.

A dessert for the sweet toothed and so satisfying after a hot curry.

Cooking time 20 minutes



Makes 4, enough for 2 people


2 tablespoon milk powder
2 teaspoon plain flour
2 teaspoon semolina
1/4 teaspoon  cardamom powder
1/4 teaspoon baking powder
10 gm unsalted butter or Ghee
Oil for deep frying


3 x tablespoon sugar
equal amount of water
Optional a few drops of rose water can be added to the syrup.



Mix all the ingredients into a bowl and enough milk to form a stiff paste. Cover with a table cloth and set a side for a good 10 minutes.

Place the sugar and water into a saucepan and bring to the boil to dissolve the sugar. Reduce to form a syrup.

Take the jamun paste and form 4 balls, make sure you don't have any cracks in them and deep fry in oil. They will sink to begin with but rise shortly, if they stick to the bottom give them a gentle nudge to release them. Continue to fry for about 5 minutes and turn them from time to time or until golden brown. Remove from oil and place on kitchen roll to remove any excess oil. Serve 2 with hot syrup generously poured over.

Can be garnished with almond slices