gulab jamun4

Gulab Jamun


Deep fried dishes are all the rage in India, and these syrup-soaked waffle balls are ideal for a fun dinner party idea – their sharing nature makes them a laidback addition to the after-dinner menu. Particularly popular in Pakistan, Nepal, and Bangladesh, as well as southern parts of India, they pack a punch for any sweet-toothed diner.


  • 1 cup nonfat milk powder
  • ¼ cup all purpose flour
  • ⅛ teaspoon baking soda
  • ½ cup heavy cream
  • ¼ teaspoon cardamom
  • 1 cup sugar for syrup
  • 1 cup water for syrup


  1. Add water and sugar to a pan and bring to boil, stir until sugar has dissolved and then turn off heat (this is the syrup)
  2. Mix milk powder, all purpose flour, baking soda, and cardamom in a bowl and add cream. If dry, add 1-2 spoons of milk. Cover and set aside for 10 minutes
  3. Knead dough and divide into 18 equal parts. Roll them into round balls
  4. Heat oil in a frying pan on medium heat and place Gulab Jamuns in, frying for about 7 minutes. Roll regularly so they evenly brown
  5. Let Gulab Jamuns cool off and place them in the hot syrup. Let them soak for 20 minutes before serving