Ramadan Gulab Jamun - Millstone

Ready for the Ramadan rush with a batch of your best sweetmeats? This Gulab Jamun recipe is always a crowd favourite! Whip them up for your customers with this quick and easy recipe.

Total Baking Time: 1 hour
Yield: 12


  • 1 cup milk powder (100g)
  • 3 tbsp Millstone Cake Wheat Flour (30g)
  • 1½ tsp baking powder
  • 1 egg (or substitute 3-4 tablespoon milk)
  • 3 tbsp heavy cream (40g)
  • 2 tbsp melted ghee (30g)
  • 1¼ cups water
  • 1 cup sugar
  • 1-2 cardamom pods
  • Optional: saffron and rose water if desired


  1. Mix the milk powder, flour and baking powder in a bowl.
  2. In a separate bowl, whisk together the melted ghee, egg and cream. Pour into the dry ingredients and use a spoon to bring together into a dough.
  3. Lightly knead the dough for 1-2 minutes to make sure there are no lumps and refrigerate for 20 min.
  4. Knead the dough again when it’s cooled to make sure it is smooth. Once it is smooth and binds together properly, stop kneading. If it feels too dry, add a tablespoon of milk and knead.
  5. Divide the dough into small balls (jamuns) about 20g each (you should get around 12 total). Apply light pressure between your palms while circling one palm, and lightly roll to form perfect balls. Make sure there aren’t any large cracks on them. Put back in the fridge.
  6. Heat 5cm of oil in a wok on medium heat.
  7. In a separate saucepan, mix sugar, water and cardamom and bring to a boil. Simmer until the sugar dissolves, then turn off the heat and cover.
  8. Once the oil in the wok is warm (but not too hot, test with a small piece of dough – it should rise to the surface slowly), gently transfer half of the balls into it.
  9. Swirl your wok so the jamuns start to float and turn, then use a large strainer to gently swirl them as you fry them. Fry for about 4 min until they are evenly brown.
  10. Transfer the gulab jamun to the saucepan with the hot syrup. Swirl them around to make sure they are well coated on all sides. Then cover and rest for at least 30 minutes to allow the gulab jamun to soak up the syrup.


  • If the dough feels too dry, add milk one tablespoon at a time. The dough should be soft but not sticky.
  • If the dough feels sticky while kneading, refrigerate for 10-15 minutes and it should become workable again.
  • For the frying process, it is best to test one gulab jamun first! This will allow you to see how long you need to fry the gulab jamun for.

Recipe sourced from https://bakewithzoha.com/