Gulab Jamun Sweet Treat

    A traditional Indian dessert of sweet spongy balls soaked in a sweet syrup. Serve with fresh cream, Kulfi or ice cream to seriously indulge. The dish can be decorated with lots of different toppings. You are limited only by your imagination. Very easy to make.

    1 person made this


    • 110g plain flour
    • 225g powdered milk
    • 350ml of milk
    • 1¼ teaspoon of baking powder
    • ½ teaspoon of bicarbonate of soda
    • 25g butter
    • Vegetable oil, for deep frying
    • ½ a cup of water
    • 200g of caster sugar
    • 100ml of water
    • A few strands of saffron or lemon juice (optional) or lemon Juice (optional)


    1. Place the cooking pot on a medium heat and add the butter until it melts.
    2. Mix the plain flour, powdered milk, baking powder, milk, bicarbonate of soda and the melted butter into a bowl.
    3. Mix all the ingredients together in the bowl, adding enough extra water to form a soft but sticky dough. Get this texture right and the dough balls will form easily after the following step.
    4. Cover the mix with cling film and set aside for 10 minutes. The dough will be used shortly. Don't eat it.
    5. Heat the oil in a deep frying pan or deep fat fryer. Make sure there' s space for the dough balls to fry individually.
    6. Take the dough mix and tear off a small piece. Make the balls into the size of a ping pong ball. You can go bigger or smaller but try not to be extreme either way.
    7. When the pan or frying machine is heated, deep fry the balls until golden brown, then remove from the oil with spoon and set aside on kitchen paper to drain
    8. Make the syrup by heating the sugar and water together in a cooking pot with the saffron. Heat until the sugar has dissolved completely and the mixture has a smooth syrup-like texture. You can flavour the syrup with other ingredients such as lemon or vanilla extract.
    9. When the dough balls have cooled, cover in the syrup and leave to soak for 1 hour. Its important to give the dough time to infuse with the syrup so that sweetness is maximised!
    10. Garnish with chopped pistachio nuts and flaked almonds or the topping of your choice (like mountains of fresh cream) and serve.

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