A traditional sweetmeat made from powered milk, flour, and aromatics. This rich sweetmeat dish is deep fried till golden brown and immersed into sugary syrup.


  • 1 ½ cups powdered milk (klim)
  • 1 cup flour
  • 3ml baking soda
  • 2 drops rose essence
  • Chopped dried or roasted almonds
  • 3 cups sugar
  • 1 cup water
  • ¼ teaspoon cardamom powder
  • A few strands of saffron
  • 1 teaspoon ghee or clarified butter
  • Condensed milk
  • Oil


  1. In a pot, add in sugar and water.
  2. Stir the mixture over a low heat until the sugar has completely dissolved.
  3.  Add cardamom power, rose syrup and saffron into the syrup.
  4. Keep the syrup warm on a very low heat.
  5. In a bowl combine the powdered milk, flour and baking soda.
  6. Mix the ghee into the dry ingredients until the mixture resembles breadcrumbs.
  7. Add a little condensed milk and knead the mixture to form into a dough.
  8. Break off small portions (smaller than a golf ball) of the dough and flatten each piece.
  9. Place roasted almond bits into the middle of each dough portion.
  10. Roll each portion of dough into a smooth ball.
  11. Fry the gulab jamun in heated oil until it is golden brown.
  12. The gulab jamun will expand during the frying process.
  13. Place each gulab jamun on kitchen towel to drain excess oil.
  14. Drop the gulab jamun directly into the sugar syrup and allow it to soak.

Tips : The gulab jamun should be moulded into smooth round balls with NO cracks.
If the gulab jamun is fried to quickly it will collapse in the syrup.