Gulab Jamun means rose berry and that is exactly what these milky bulbs taste like…

Similar to the South African Koeksuster but more aromatic with delicately balanced flavours, this milk-based treat is steeped in rose flavoured syrup giving it a distinctly floral taste.

Gulab Jamun is an Indian dessert also popular Nepal, Pakistan, the Maldives, and Bangladesh. They are typically a celebratory food, perfect for Diwali and other festive celebrations. Tuck into these rose flavoured balls of happiness for a taste like no other.


  • 1 cup cake flour + 1/4 cup cake flour for dusting
  • 1 tablespoon semolina
  • 1 tablespoon ghee or butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon cardamom powder
  • 300 ml oil for frying
  • Ingredients for Syrup
  • 1 cup granulated white sugar
  • 1,5 cups water
  • 1 tablespoon rose water
  • For coconut Gulab Jamuns: *Optional 2 cups dessicated coconut

How to

  • Combine the 1 cup flour, semolina, cardamom powder, bicarb and baking powder. Add ghee then work into a fine crumb-like texture. Add NESTLÉ SWEETENDED CONDENSED MILK. Mix until a soft dough is formed. Use the 1/4 cup flour to work the mixture into a stiff dough. Once a ball is formed let the dough rest while you make the syrup. (See recipe below).
  • Shape the dough into long, thin finger-like shapes – they will expand once fried. Heat the oil in a heavy-based pan on medium heat. Fry the Gulab Jamuns until slightly brown. Remove from oil then Immerse into the syrup. For coconut Gulab Jamuns immerse the syrupy Gulab Jamuns into a bowl filled with desiccated coconut. Serve hot or cold. Store in an airtight container.

 How To Make Syrup For Gulab Jamun

  • Add the sugar to the water. Stir until dissolved over medium heat. Add 1 teaspoon of rose water and a pinch of cardamom powder (elachi powder). If you do not have any rose water don’t worry, simply add the cardamom to the syrup it tastes just as good.
  • Boil the sugar water, stirring continuously until the sugar dissolves and the mixture appears slightly thick. Don’t allow the syrup to get too thick, the syrup should be light so that it soaks through the Gulab Jamuns but should be sticky enough to bind the coconut.
  • Once Gulab Jamuns are fried dip them into the syrup then dry out onto a wire rack or kitchen paper.
  • For coconut Gulab Jamuns roll the sticky Gulab Jamuns in dessicated coconut

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Recipe by Georgia courtesy of Nestle Recipes with love