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!

5 from 6 votes

gulab jamun with milk powder / mauritian rasgulla

Servings 25 gulab jamuns
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes


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


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!



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

Join the Conversation

  1. 5 stars
    Thanks for this recipe! They came out very well

  2. 5 stars
    Thanks. I wanted a recipe in grams and degree for frying.
    Am gonna try that first time tomorrow

  3. 5 stars
    Great recipe, the best one I’ve eaten 😍

  4. 5 stars
    Recette la top nette. Merci!

  5. 5 stars
    mercii bku zordi pu diwali mne faire li
    Lin vin extra bon

  6. 4 stars
    Very fragrant and tasty with right amount of sweetness! Thank you

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