Gulaab Jamun

(This recipe is submitted by Madhu Rani Singh Sydney, Australia and I have tested it)

1 can condense milk
1/4- can ghee (use the same condense milk can to measure)
1/2 – can water
2 Tbs- sujee
Self-raising flour (see note below)
1/4 tsp nutmeg
1/4 tsp cardamom powder

2 cup – sugar
1 cup – water

Mix Condense Milk, Ghee, Water, Sujee,Cardamom, Nutmeg in a bowl
then slowly add self-raising flour a little bit at a time until the dough is not to hard nor too soft
Roll them up into gulaab jamun shapes and fry them in ghee or oil on medium to low heat flame
Soak them in prepared syrup for 30-45 seconds

Serve warm or cold

Note: The amount of self raising flour depends on how hard or soft you want your dough to be, add a little bit at a time to your desired consistency and preference.


Print Friendly, PDF & Email

4 Responses to Gulaab Jamun

  1. Ajeshni Pravina Raj says:

    How much self raising flour do you use??? Can you give us a vague idea like 1 cup or 2 cups?

  2. Rani Prakash says:

    Sujee…is Somalina….self rising flour keeping adding till ur dough is right according the recipe above…Iam going to try this today…Kals vee:)

  3. Kals Vee says:

    The Self raising flour has no measurement as in Fiji it comes in 500g and 1kg pkg. How much does this recipe requires?
    What is another name for Sujee?

Leave a Reply