Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in the Indian subcontinent, notably South Africa, India, Nepal, Pakistan and Bangladesh, as well as Myanmar.

Biting into a well prepared Gulab jamun can only be described as heavenly.

We’d like to share this joy with you, so hurry up and master this easy recipe:

Gulaab Jamun Recipe:


2 cups cake flour
3 tbsp milk powder (klim)
2 tbsp semolina
1 can condensed milk
2 tsp baking powder
1/2 tsp bicarb
2 tbsp Ghee/Butter
1 tsp Fresh Elachi Powder
1/4 tsp Grated Nutmeg


Combine all the above in a mixing bowl to form a soft dough. Add more flour if dough is too sticky. Take pieces and roll into a ball and then roll into index finger sizes or round balls.

Place on a tray until ready for frying.

Heat oil in a deep non stick pan on medium to low heat.

Fry jamuns, a few at a time.

Turning regularly to brown evenly. Remove and strain in a colander.

Make a syrup with 3 cups castor sugar, 3 cups water, 2 tsp rosewater. Boil on high then lower heat to simmer and let it simmer until it coats the back of a spoon in a thin layer. Keep syrup on simmer while placing jamun’s a few at a time in the syrup.

Roll around in syrup to coat for +-1mins, then remove and place on a tray to cool.

For coconut Jamuns:

Toast dessicated coconut in a pan until golden and pour onto a plate to cool, mix in a little castor sugar to sweeten.

Remove jamuns from syrup and place directly on coconut while still hot. Roll in coconut.


A post shared by Anthony (@miyan9) on

(I toast the coconut so it keeps for longer and it tastes better. But if you prefer it plain then don’t toast it.)

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