Gulab jamuns, an Indian treat


A popular dessert in India, enjoyed as much in festivals and celebrations as in the traditional Indian table.


8 T milk (powdered milk)
3 T flour (self raising kind)
1⁄2 t baking powder
1 T ghee
2 c sugar
1 T cardamom (cardamom seeds, crushed)
2 c water
  cooking fat (for frying, it can be more ghee)


  1. Combine powdered milk, flour, baking powder and ghee and rub together until it resembles breadcrumbs. Bind together with a little milk, if necessary.
  2. Allow to stand for a few minutes.
  3. Roll into tiny balls. Make sure the surface is smooth and there are no cracks.
  4. Deep fry until they get an even brown color.
  5. Dip in the syrup. Allow juice to penetrate.


  1. Combine cardamom, sugar and water. Heat until boiling point and simmer for 5 minutes or so - check to see if it threads.
  2. Keep warm.


Store in a cool place, they will keep for a week or so.

The syrup can be flavored with rose water or saffron.

4 servings
Preparation time
Cooking time
Total time
50 minutes

gulab jamuns