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Mini Gulab Jamun Skewers

26AUG2017          No comment

A traditional north Indian dessert of spongy milk cardamom-infused dumplings dipped in sugar syrup. Gulab jamun translates to rose berry although funnily enough the recipe uses neither rose nor berries. I guess it’s the sweetness from the sugar syrup and cardamom which is rather rose-like and the actual appearance which resembles a purple coloured Indian berry called jamun that actually gives it that name. Gulab jamuns are by far the best seller on the dessert menu at my restaurant where we serve them regular size as opposed to the miniature ones that I make in this recipe. I just find mini ones more convenient to tuck into at home, although you can shape to any size you like. Serving wise, you can serve on mini cocktail canapé skewers as below or in a bowl with some of the syrup – it’s entirely your choice. Serve gulab jamuns at room temperature or hot. They can be eaten by themselves, or pair them with a scoop of vanilla ice-cream and you really can’t go wrong!

Makes 30-35 mini Gulab Jamuns:

  • 180g white sugar
  • 20g ghee
  • 35g plain flour
  • 25g semolina
  • 75ml full fat milk
  • 90g milk powder
  • 1 litre water Oil for deep frying


  • ¼ tsp green cardamom powder

Garnish (optional):

  • Icing sugar to sprinkle
  • Whipped cream
  • Mint leaves
  • 10g each of almonds and pistachios (shells removed), crushed together to sprinkle over


  1. In a medium-sized saucepan boil the water and sugar together and leave on the a medium heat until the water becomes syrup-like. This should take about 20 minutes. Once it has reached the right consistency, leave on a low heat and start making the gulab jamuns
  2. To make the mini gulab jamuns, in a large mixing bowl mix together the milk powder, plain flour, semolina, green cardamom powder, ghee and the milk. Knead the dough-like mixture thoroughly using the whole of your hand and until all the milk has been fully absorbed by the other ingredients
  3. Heat the oil for deep fat frying and ensure you maintain a low- to-medium heat of around 170°C
  4. Start to shape the dough into balls the size of a cherry, ensuring they are smooth and do not have any creases. You should be able to make 30-35
  5. When the mini dough balls have been shaped, test the oil by dropping a dough ball into it. If it sits at the bottom of the of the pan for a minute before coming to the surface, the oil is ready
  6. Carefully drop the dough balls into the oil, 15-20 at a time (cook in two batches), and keep rotating them for an even colour. At this stage also remove the sugar syrup water from the heat and leave to one side
  7. Once the gulab jamuns are golden brown, take them out of the oil, switch off the heat and drop them straight into the sugar syrup to soak for a minimum of 45 minutes, or longer if you do not want to eat them straight after. You may also leave in the refrigerator once cool as they will easily last 3-5 days in their syrup
  8. Drain the gulab jamuns onto a paper towel and skewer on to mini cocktail stick skewers and garnish as desired. A scoop of ice-cream goes cheekily well with gulab jamuns
  9. Enjoy and indulge

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