Gulab Jamun

gulab jaamun


  • 2 Cups (approx 550g) East End Milk Powder
  • ½ Cup (approx 140g) Self Raising Flour
  • 1 tbspn East End Semolina (Coarse)
  • 1 tbsp Sugar
  • ½ tbsp East End Ground Cardamoms
  • ¾ pint of slightly warm Milk
  • 1 tablespoons East End Almonds
  • Ingredients for Syrup
  • 2 Cups (approx 500g) Sugar
  • 3 Cups (1½ pints) Cold Water
  • few drops of Rose water


  1. Sieve the above dry ingredients, and slowly add the milk, kneading the dough until soft and elastic.
  2. Apply small amount of milk onto your palms, taking a bit of dough and making it into small round balls.
  3. Immediately deep fry the small round balls on a very low heat (to ensure that they are fully cooked from the inside) fry until golden ball.
  4. Leave to cool while you make the syrup.
  5. Syrup- place the ingredients into a saucepan, allow it to boil continuously for 15mins.
  6. Then add  now cooled Gulab Jamun. Boil for 2-3mins, then remove from the heat.
  7. Decorate with Almonds.