Gulab Jamun

Gulab means rose and Jamun is a brownish/purple berry that the Jamun is said to resemble. 'Gulab Jamun' can be found on a few Indian restaurant dessert menus but they seem to differ from the traditional. They are probably not made in-house but purchased from a supplier, much like all the other typical ice cream concoctions, in a variety of bowls and novelty styles to tempt the children. I have changed the traditional recipe and method to suit the British palate which, I think, gives them more flavour and brings them closer to the restaurant offerings.


Makes 4 - serves 2 Continued...
Jamun/Dumpling ¾ tspn vanilla extract
2 tbspn milk powder (see note 1) 2 - 3 tspn yogurt as required
2 tspn plain flour (maida) 500 ml (or more depending on the pan used) oil for deep frying
2 tspn semolina (sooji/rawa) Syrup
1/8 tspn cardamom powder 2 tbspn caster sugar
1/8 tspn baking powder 3 tbspn water
10 gm unsalted butter 1 - 2 tbspn rose water to taste (see note 2)

Preparation and Cooking


  1. Just before serving you can, if you wish, microwave for a short time to warm them. They can also be refrigerated for a few days.
  2. They are often served with a choice of cream or ice-cream. I have had them served with a Physalis fruit.


(1) Milk powder can be purchased at most supermarkets - I generally use Natco brand.
(2) Rose water can be purchased at many supermarkets or any Asian outlet.
(3) The oil can be cooled and filtered into a suitable jar allowing it to be reused.
(4) These can be refrigerated for a few days.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
Gulab Jamuns

Milk Powder
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Cardamom Powder
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