Gulab Jamun (Milk Dumplings in Rose Syrup)
Soft golden milk dumplings soaked in warm cardamom and rose syrup. Made with ordinary milk powder from the baking aisle.
- Time1 hr
- LevelMedium
- Costabout £0.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup first. Put the sugar, water and cardamom in a pan and simmer for 8 minutes until slightly sticky. Stir in the rose water and lemon juice and keep warm.
8 min - 2
Mix the milk powder, flour and bicarbonate of soda. Rub in the ghee, then add the warm milk a tablespoon at a time to make a very soft dough. Do not knead, just bring it together.
- 3
Rest the dough for 5 minutes, then roll into 16 smooth, crack free balls with lightly oiled hands. They will double in size.
5 min - 4
Heat the oil in a deep pan over a very low heat, to about 130C. Fry the jamun in two batches, gently moving them in the oil, for 8 to 10 minutes until deep golden brown all over.
10 min - 5
Lift out and drop straight into the warm syrup. Do not use hot syrup or cold syrup, warm is right.
- 6
Leave to soak for at least 30 minutes so they swell and turn soft. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.