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DESCRIPTION:

Bring a touch of sweetness to your Diwali celebrations with this easy Gulab Jamun recipe. These soft, golden dumplings are soaked in fragrant rose and cardamom syrup, then finished with a sprinkle of coconut for the perfect festive indulgence. Loved by all ages, Gulab Jamun is a timeless treat that captures the essence of celebration. Get everything you need to make it fresh and delicious from your local Shoprite.

 

INGREDIENTS:

Syrup 

1½ cups water 

1½ cups sugar 

4 lightly crushed green cardamom pods 

1 teaspoon rose water 

 

Gulab Jamun 

1 cup milk powder 

¼ cup + 1 tablespoon all-purpose flour (maida) 

A large pinch of baking soda 

1 teaspoon ghee (clarified butter) 

1 tablespoon yogurt (or ¾ tablespoon milk)

 

METHOD:

  1. Prepare the Syrup 
    Combine water, sugar, elachie, and rose essence in a saucepan. Simmer on medium to low heat for 20–25 minutes until the mixture becomes slightly sticky and syrupy. Reduce heat to the lowest setting and keep warm.

  2. Make the Dough 
    In a large bowl, mix condensed milk, melted ghee, milk, nutmeg, and elachie. Add powdered milk, then gradually mix in the flour until a soft dough forms. It should be easy to roll — not too dry, not too sticky. 
    If it feels sticky, wash your hands or rub a little ghee on your palms and knead again until smooth.

  3. Shape and Fry 
    Heat ghee or oil in a small saucepan over medium heat. Divide the dough into small portions and roll each into a smooth oval shape. 
    Fry the Gulab Jamuns gently, turning to ensure an even golden colour. Adjust the heat if the oil becomes too hot. 
    Once cooked, remove using a slotted spoon and drain excess oil.

  4. Soak and Finish 
    Dip the warm Gulab Jamuns into the syrup for a few seconds, then roll in desiccated coconut. 
    Place on parchment paper to cool, then store in an airtight container.

 

Notes/Tips

  • Always use proper measuring utensils. One cup equals 250 ml.
  • Adjust the amount of rose essence based on its intensity — some brands are stronger than others.
  • Measure ghee after melting. Using solid ghee can make the dough too dense and cause it to crumble during frying.
  • For a bolder flavour, add extra cardamom to the syrup.
  • The amount of flour may vary depending on the humidity — add gradually to avoid a dry dough.
  • The dough dries quickly, so cover it with a damp cloth if you need extra time.
  • For juicier Gulab Jamuns, leave them in the syrup for a few extra seconds.
  • Freshly fried Gulab Jamuns may feel firm but will soften as they rest.