Search This Blog

Gulab Jamun (Rose Sweets)


Full cream milk cream
8 tbsp
Self-rising flour
3 tbsp
Baking soda
¼ tsp
Ground cardamom
¼ tsp
Soft butter or ghee
1 tbsp
 3 tbsp (approx)
Ghee or oil
for  frying


White sugar
2 cups
4 cups
Bruised cardamom pods
Rose water
2 tbsp

Rose essences
few drops

Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in butter or ghee, then add enough water to give a firm but pliable dough which can be moulded into balls the size of large marble, or into small sausage shapes.

Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must be done over gentle heat. Drain on absorbent paper.

Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, and soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.