Gulab jamun with milk powder / Mauritian Rasgulla

Gulab Jamun is a classic Indian sweet which is very popular around the world. These gulab jamun will melt in your mouth with the sweet taste of milk and sugar, together with a hint of cardamon and rose water in the end. Our recipe is very easy to follow and will make 25 to 30 delicious homemade gulab jamun!

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5 from 6 votes

gulab jamun with milk powder / mauritian rasgulla

Servings 25 gulab jamuns

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Ingredients

Gulab jamun balls

• 180 g milk powder (full cream) or 2 cups
• 50 g semolina / greo or 3tbsp
• 60 g plain flour or 3tbsp
• 1 tsp baking powder
• 2 tbsp ghee / clarified butter
• 120 ml milk (full cream) or 125g
• cooking oil for frying

The sugar syrup

• 600 ml water 3 cups
• 400 g caster sugar 2 cups
• 5 pod cardamon / elaiti
• 1 tsp lemon juice
• 1 tsp rose water

Instructions

Gulab jamun balls

• In a large mixing bowl, add the milk powder, semolina, plain flour and baking powder then mix well to combine.
• Add the ghee then gently fold into the dry mixture with your hands until it is well incorporated (Sand-like consistency)
• Add half of the milk (liquid) then mix with a spoon or spatula until combined. Then add the rest of the milk little by little until a dough is formed then stop kneading (check video recipe for illustration)
• * the amount of milk will vary between 100 to 120ml. If the dough becomes too runny and sticky, add a little more flour.
• Apply some ghee or oil to your hands to prevent the dough from sticking. Make small balls of desired size.
  
• Heat up some cooking oil on 'Medium Low Heat', the oil should not be too hot as the gulab jamuns burn easily! (170C | 340F)
• Gently drop the gulab jamun balls in the hot oil, then quickly stir them around so they don't burn at the bottom. Cook for about 4 – 6 minutes or until golden brown.
• Drain excess oil then set aside to cool down

The sugar syrup

• Add the water, sugar and cardamon pods in a cooking pot then bring to a boil. Simmer for 1 minute then turn off the heat.
• Add the lemon juice, rose water then stir well.
• Gently add the gulab jamun balls into the sugar syrup while it is still hot. Let them soak for at least 2 hours before eating. Enjoy!
  

Video

tips

when adding the milk (liquid) to make the dough, do it by stages to prevent the dough from becoming too sticky and runny (a little goes a long way!)

the gulab jamun balls can burn very easily when frying. So, the oil should not be too hot and keep rolling them for even cooking! (170C | 340F)

let the gulab jamun balls cool down before adding the the hot syrup or they will burst!

store them in the sugar syrup in the fridge for up to 5 days

Course: Dessert, Snack

Cuisine: Indian, Mauritian

Keyword: Vegetarian