Gulab Jamun (Indian Sweetmeat)

Ingredients

For the Jamuns:

• 1 cup condensed milk

• ¼ cup all-purpose flour (maida)

• 1 tbsp ghee (clarified butter)

• ¼ tsp baking powder

• ¼ tsp elachi (cardamom) powder

• A pinch of bicarbonate of soda

• 1–2 tsp semolina (sooji) – optional

For the Syrup:

• 1 cup sugar

• 1 cup water

• 1 tsp rose water or a few drops of vanilla (optional)

For Garnish:

• Desiccated coconut

Instructions

• Make the Jamun dough:

Mix condensed milk, ghee, flour, baking powder, cardamom powder, bicarb, and semolina into a smooth, soft dough. (Add a tiny bit of milk if needed; it should not be sticky.)

• Shape the Jamuns:

Roll the dough into small bite-sized balls, smooth to avoid cracking.

• Heat the syrup:

Combine sugar and water in a pan and bring to a boil.

Simmer for 5 minutes until slightly thickened. Add rose water or vanilla if using. Keep warm.

• Fry the Jamuns:

Heat ghee or oil on low–medium heat.

Fry the balls slowly until golden brown.

• Transfer straight to syrup:

Using a slotted spoon, move the hot Jamuns directly into the warm syrup.

Soak for just 1–2 minutes in warm syrup.

Make sure the syrup is warm, not hot, so the Jamuns don’t break.

This gives a slightly sweet outer layer while keeping the inside firmer and less syrupy.

After soaking, roll in desiccated coconut immediately so it sticks to the syrup-coated surface.

• Serve:

Roll in desiccated coconut and serve warm or at room temperature.

Tips:

• Frying on low heat ensures Jamuns cook through and absorb syrup fully.

• Small rounds soak faster and taste richer.

• Coconut adds a lovely texture and aroma.