Gulab Jamun




~Recipe Credit: Umme Hamza~


  • 1 tin condensed milk (397g)
  • 1/2 cup coarse soji (semolina)
  • 1 egg (beaten)
  • 2 tbsps ghee
  • Pinch of nutmeg powder
  • Pinch of elachi (cardamom) powder
  • 2 1/2 cups self raising flour
  • Desiccated coconut


  • 3 1/2 cups water
  • 3 1/2 cups sugar
  1. Recite Bismillah.
  2. In a bowl combine the condensed milk , semolina, egg, ghee, nutmeg powder & cardamom powder.
  3. Then add the flour to make a soft dough. (You may need more flour)
  4. Make lollies the size of small dates. (These will double in size)
  5. Heat oil on medium heat.
  6. Once the oil has heated, turn the heat to low heat.
  7. Add the gulab jamun & fry on low heat till golden. (This will require patience so do not increase the heat.
  8. Meanwhile combine the ingredients of the syrup in a pot.
  9. Cook on high heat stirring continuously for about 15-17 mins. You will know the syrup is ready when it has a stringy texture. You can check this by lifting the spoon. If the syrup drips in a way that it is forming a string you know that it is ready.
  10. As soon as the gulab jamuns are cooked soak them in syrup till they feel heavy & full of syrup. If you feel that they are not soaking in syrup, poke them with a fork gently, allowing the syrup to soak in.
  11. Roll in coconut & enjoy!

Tip: If you want the gulab jamuns fully soaked, add them in the syrup immediately after removing them from the oil.


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