Indian sweets, called "mithai" are unique, rich in flavour and very sinful. They certainly are not everyone's cup of tea, but are worth trying, especially if you have a sweet tooth. Gulab jamun is a South Asian dessert, popular in India, Nepal and Pakistan, served on many different occasions. It is known for its sweet taste and soft, spongy texture. The following recipe makes 12 gulab jamuns and uses milk powder instead of evaporated milk. It is quite easy to prepare, but it takes time. Alternatively, you can use lactose-free milk powder. If you are vegan, you can use soy milk powder.
 Gulab JamunCredit: M.Bajer

Gulab Jamun Recipe


For the sugar syrup:
  • 500 milliliters of water
  • 300 grams of sugar
  • three to four crushed green cardamom seeds
  • 1 tablespoon of lemon juice
  • 1 tablespoon of rose water
For the balls:
  • 250 grams of milk powder of your choice
  • 50 grams of all purpose flour
  • 1 tablespoon of yoghurt 
  • a pinch of baking soda
  • 1 tablespoon of oil or half tablespoon of ghee (Indian clarified butter)
  • oil for frying


Deep-fryingCredit: M.Bajer
Sugar syrup:
Mix all the ingredients except for the rose water, bring them to boil, then reduce the heat and simmer until the sugar dissolves, stirring well. Add the remaining ingredients and let it cool.
Gulab jamun balls:
Mix the flour, milk powder and baking soda well. Add yoghurt and oil. Stir the ingredients, don't knead them. Aim for a smooth and slightly sticky texture.
Form small, equal-sized balls. They will almost double in size.
Set the balls aside and cover with a kitchen cloth. 
Heat the oil to approximately 160 degrees Celsius, it shouldn't be too hot. Deep-fry the balls, in batches until golden brown, stirring with a slotted spoon. Let them fry slowly so that they are cooked thoroughly.
Gulab jamun sliced in halfCredit: M.Bajer
Place the fried balls in a bowl filled with sugar syrup. It is best to wait a few hours before serving to allow the sugar syrup to be absorbed. A time-saving trick is to heat up the gulab jamun slightly in the microwave and set aside for a few minutes. 
Replace the sugar syrup with palm jaggery syrup or agave nectar for a lower glycemic index option.
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Because of the high calorie content, this dessert should be eaten in moderation. One ball typically contains 150 calories, most of which are from carbohydrates[1].
Why not get creative and serve gulab jamun with fruits, ice-cream or a dark chocolate sauce! 
If you prefer to buy, rather than make your own gulab jamun, head to the Asian section of your local supermarket. It can usually be found canned.
Canned gulab jamunCredit: M.Bajer
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