Gulab Jamun | Hari Ghotra
4.7/5 rating (3 votes)

Gulab Jamun

Indian Syrup Sponge Cakes

  • Heat None
  • Serves 4
  • Prep 30 mins
  • Cook 30 mins
Gulab Jamun

Soft fried sponge balls served in a sugar syrup fragranced with the delicate scent of cardamom.

Hari says

One of the most well-known of Indian sweets and why wouldn't they be? Sponge fried then soaked in sugar syrup, who wouldn't want that?!? These are usually served at weddings and for special occasions, and ok, they're aren't the most healthy of options (but then which desserts are) but wow, do they taste good. The recipe may seem challenging when you read through it but once you get going they're relatively easy to make. And when you taste them you'll go straight back and start making some more.

  • Ingredients
  • Method

Syrup

  • 250g granulated sugar
  • 500ml water
  • 4 cardamom pods, cracked
  • 2 drops of rose water (optional)

Gulab Jamun

  • 100g powdered milk
  • 25g plain flour
  • 15g course semolina
  • 1½ tbsp ghee / unsalted butter
  • ¼ tsp baking powder
  • 75ml milk, full fat 
  • Vegetable oil for frying
  • Dessicated coconut, for topping
  1. To make the syrup heat the water in a pan and stir in the sugar. Crack in the cardamoms and bring it to the boil. Leave to simmer on the lowest for about 20 minutes. Remove from the heat and set to one side.
  2. Meanwhile, place all the ingredients for the gulab jamun into a bowl and combine. This will get sticky but don't panic. Knead of about 3-4 minutes to make a dough. Cover and leave for 15 minutes.
  3. Pre heat the oil in a karahi or wok on a gentle heat until the oil is heated through. It is vital that the oil is not too hot or they will not cook through. The oil should be at about 250ºC. You can test it by dropping in a little batter - if it rises to the top straight away it's ready.
  4. Roll the dough into smooth little balls with your hands. They should be about 4cm in diameter and not have any cracks in them (you will probably get about 12-15 balls.)
  5. Fry the balls (about five at a time) in the oil for 10-15 minutes very gently until they expand and turn a reddish brown colour all over. Ensure they brown gradually so they cook all the way through.
  6. Once cooked remove the gulab jamun from the oil and set on some kitchen roll to drain.
  7. Once they are ready place them in the syrup and watch them float.
  8. They can be served hot or refrigerated and served cold. I like to sprinkle each one with a little coconut and serve with a little of the syrup or with ice cream.

Served with

These can be refgerated but I like to serve them at room temperature with a sprinlke of coconut on top. They are also fantastic with a little scoop of vanilla ice cream too.

Nutritional information

Typical values* per Serving
Calories699
Fat (g)19
of which saturates (g)8
Carbohydrates (g)102
of which sugars (g)78
Fibre (g)10
Protein (g)19
Salt (mg)727
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Gulab Jamun ”

Comments

Comments (8)

  • Tina dutton

    Tina dutton

    05 April 2016 at 07:46 |
    Hiya hari ..just tried this recipe ..they turned out fabulous ...cheers petal xx

    reply

    • Hari Ghotra

      Hari Ghotra

      05 April 2016 at 07:55 |
      My pleasure Tina, these can be tricky so well done you! Can't wait to hear what you try next time! Thanks so much for using the site and commenting too. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    27 August 2015 at 10:46 |
    Hi Janette - and you didn't send me any?? Glad they were delicious and you enjoyed them! Thanks for letting me know. Hari

    reply

  • Janette

    Janette

    26 August 2015 at 19:42 |
    Hi Hari,
    many thanks for that. The Gulab Jamun came lovely thank you. Very nice treat, soft and spongy.
    cheers
    Janette

    reply

  • Hari Ghotra

    Hari Ghotra

    16 August 2015 at 07:43 |
    Hi Janette - Gulab Jamun are even better a few days after so perfectly fine to cook them in advance. They are tricky make sure the dough is soft and when you fry them do it really gently so they cook all the way through. Let me know how they come out. Thanks Hari

    reply

  • Janette

    Janette

    15 August 2015 at 08:59 |
    Hi Hari, I am hoping to try this lovely delicacy, and wondered if they can be cooked a few days ahead?
    If I made them, could they be kept in the syrup a few days without affecting their taste and texture, or do they really need to be eaten on the day?
    Thank you

    reply

  • Hari Ghotra

    Hari Ghotra

    10 July 2015 at 17:03 |
    Hi Amar Interesting question, I have to admit I have never tried it with liquid stevia. I would be a little worried that it wouldn't give you the same syrup but it's something that is worth trying. Let me know how you get on as I would be really interested to know if it works. I may even try it myself. Thanks for your comments Hari.

    reply

  • Amar

    Amar

    10 July 2015 at 11:22 |
    Hi Hari - thanks for this easy to follow recipe. I wanted to ask whether the sugar could be replaced with a natural sweetener like liquid stevia? Thanks

    reply

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Hari Ghotra