Gulab Jamun

CREDITS

@bakers_bite_recipes

INGREDIENTS

DOUGH 1¼ c cake flour 1 tablespoon. Semolina 1 tablespoon. ghee (Clarified butter) 1 teaspoon. Baking powder ¼ teaspoon. Bicarbonate soda ½ teaspoon. Cardamom powder 150ml condensed milk Oil for frying
SYRUP1 c sugar 1½ c water 1½ teaspoon. Rose Water

METHOD

Mix the 1 Cup flour, semolina, cardamom powder, bicarb, and baking powder.Then, add ghee (Clarified butter) and work it into a fine, crumbly texture. Add condensed milk and mix until you have a soft dough. Add the last ¼ cup of flour to make the mixture into a stiff dough. Once you've got the dough, let it rest while you whip up the syrup.Boil all the syrup ingredients until it's a 1-string consistency.
Shape the dough into long, thin finger-like shapes – they'll get bigger when you fry them. Heat the oil in a heavy pan over medium heat.Fry the gulab jamuns until they're lightly browned. Take them out of the oil, then dunk them in the syrup. For coconut gulab jamuns, dip the syrupy ones in a bowl of shredded coconut. Serve them hot or cold. Keep them in an airtight container.

POSTED ON

27 Oct 2025

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