This week's recipe: indian milk dumplings in rose water syrup (gulab jamun)

3 servings
20 min
15 min
Very Easy


Number of serving: 3
3 cups caster sugar

3 cups water

6 green cardamon pods, bruised

2 tablespoons rose water

1 ½ cups (180g) full cream milk powder

¾ cup (115g) plain flour

2/3 cup (160ml) pure cream

vegetable oil


  • To make the syrup place the sugar and water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the cardamon and rose water and leave to steep while you make the cakes.
  • To make the cakes combine the milk powder and flour in a bowl. Add the cream and stir until combined. This dough is quite dense and will take some time to form together.
  • Divide the dough into 20 portions and roll into balls.
  • Heat the vegetable oil n a large saucepan to 160°C. Deep fry cakes in batches of 6 for 3-6 minutes of until deep golden and cooked in the middle.
  • Transfer to a plate lined with paper towel to drain.
  • Place the cakes in the warm syrup and leave to soak for 30 minutes.
  • To serve heat for a few minutes and serve with a good spoonful or two of syrup.


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