A slightly simplified but still scrumptious recipe for this favourite traditional Indian dessert. Serve on their own with the syrup, or with ice cream for something truly indulgent.
8 people made this
1 tablespoon fine semolina
75g dried milk powder
1 tablespoon plain flour
1 pinch baking powder
2 tablespoons ghee (clarified butter)
3 tablespoons milk
oil for deep frying
100g caster sugar
2 pods cardamom, crushed
1 tablespoon lemon juice
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Method Prep:15min › Cook:15min › Ready in:30min
In a small bowl, add semolina to a bit of hot water to absorb.
To make syrup:
In a small saucepan combine sugar, 240ml water, cardamom and lemon juice; cook about 10 minutes over medium heat, stirring occasionally.
To make gulab jamun:
In a medium bowl combine milk powder, flour, baking powder and ghee; mix together. Mix in semolina (shouldn't be too wet), then add milk and mix into a paste. Let stand 10 minutes.
Heat a large saucepan, with enough oil for deep frying, over medium high heat. Divide jamun mixture into small portions and form balls with hands. Put balls in heated oil; when they float back up to the surface, turn heat up and brown on all sides.
When gulab jamun are golden brown, remove from oil and drain on kitchen paper. Heat syrup in saucepan to hot but not boiling; add gulab jamun and cook in syrup for at least half an hour. Remove from pan and serve hot.