gulab jamoon


  • 4 cups Five Roses all-purpose flour
  • ⅔ cup cream
  • 8 tbsp Anchor butter
  • 3 tbsp ghee
  • 1 cup Condensed Milk
  • ¼ tsp cardamom (powder)
  • Vegetable oil for frying
  • Paag (Syrup) - ¾ cup water 2 cups sugar ½ tbsp ginger ¼ tsp cardamom (powder) Icing sugar (optional)


  2. Add the cardamom powder to the flour and mix
  3. Then add the cream, butter and ghee
  4. Mix these ingredients together until it becomes crumbly
  5. Add Condensed Milk
  6. Knead until a slightly sticky dough forms
  7. Ensure it holds its shape
  8. Pull a 2-inch ball off and squeeze a few times
  9. Roll in the palms of your hands to form an elongated shape
  10. Pinch the edges. The dough should be thicker in the middle and pointed at the ends
  12. Place a large pot on the stove. (Low heat)
  13. Add oil (enough to deep fry)
  14. Add one gulab jamoon to test the oil
  15. Rotate it, evenly cooking it until golden brown
  16. Remove from the oil and allow to drain and cool (a few seconds)
  17. Break apart - If the center has air pockets all the way through, the oil is ready for frying
  18. When the oil is ready for frying, add enough gulab jamoon to the pot (don't overcrowd it)
  19. Turn frequently to ensure even cooking
  20. After 10 minutes, remove from the oil
  21. Place on paper towels to absorb the excess oil
  22. Repeat this process until all have been fried
  24. Add water and sugar to a pot on low heat
  25. Stir to dissolve
  26. Add spices (grated ginger, cardamom powder, cinnamon powder)
  27. Simmer for 20 minutes or until the mixture becomes frothy (sugar threads will develop and the sugar will recrystallise on the sides of the pot)
  28. Spoon the syrup onto the gulab jamoon
  29. Toss the gulab jamoon quickly and carefully to ensure an even coating and prevent the sweets from sticking together
  30. Add a few tbsps of icing sugar and toss again
  31. Allow it to cool before serving

Serve and Enjoy!