Gulab Jamun recipe

Gulab Jamun is a spongey cake ball that is immersed in sticky sugar syrup. We first tried the Indian sweet on the 16th of March, 2021, and the flavour was incredible. We expected it to taste similar to a doughnut, but the taste was very different. As you bite into it, you instantly get the subtle taste of fresh cardamom and pistachio. Since we first tried it, we have been testing out recipes to make our own, and this one is it!

You can fry the gulab jamun in ghee or vegetable oil, and whilst vegetable oil will be fine, ghee will add a better flavour. These are traditionally served cold. However, we preferred the dessert warm. This recipe makes 8, but if you want to make more, double or triple the recipe. 


  • Plain flour (1tbsp)
  • Milk powder (175g)
  • Yoghurt (1 tbsp)
  • Ground almond (1 tbsp)
  • Ground cardamom (1/2 tsp)
  • Water (300ml)
  • Sugar (175g)
  • Rosewater (1/2 tsp)
  • Oil for deep frying


Mix the flour, milk powder, yoghurt, ground almond, cardamom and a little water to achieve a stiff dough. Leave the dough to stand for about 2 hours, then form into eight balls. Boil the water, add the sugar and simmer until you get a thick syrup, and add the rosewater. 

Preheat the oil or ghee for deep frying and keep it at medium heat. Fry them for at least 5 minutes as they need to cook on the inside and out. When cooked, they should be brown. The inside will remain a sponge cake colour. When they are cooked, remove excess oil, let them cool a little, then place them in the warm syrup and refrigerate until you are ready to serve. 


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