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Soft Rose Gulab Jamun with Cardamom
Rose Gulab Jamun Made with Condensed Milk and Cardamom
Additional Information
- Can I make these ahead? Yes. They’re actually even better after sitting in the syrup for several hours.
- Can I use coarse semolina? Fine semolina is recommended because it creates a smoother dough and softer texture.
- Can I reduce the rose water? Absolutely. Start with half the amount if you prefer a milder floral flavour.
- Storage. Store the syrup-soaked dough gems in an airtight container in the refrigerator for up to 5 days. Warm gently before serving or enjoy chilled.
- Can these be frozen? Yes. Freeze the fully syrup-soaked dough gems in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving.
Ingredient Substitutions
- Replace Taystee Wheat with fine semolina.
- Use unsalted butter if salted butter is all you have.
- Replace rose water with orange blossom water for a different floral flavour.
- Freshly ground cardamom can be used instead of pre-ground cardamom for a brighter flavour.
Why You Will Love and Enjoy Rose Gulab Jamun
- They’re wonderfully soft inside with a delicate rose and cardamom flavour that isn’t overpowering.
- Condensed milk gives the dough a rich, tender texture while the warm syrup keeps every bite moist.
- They’re perfect for celebrations, afternoon tea, or whenever you’re craving a classic homemade sweet.
Rose Gulab Jamun
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 28 to 32 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
- Cuisine: Indian
Description
These soft fried dough gems are made with condensed milk, lightly flavoured with fragrant cardamom and finished in a warm rose-scented syrup. They’re wonderfully tender inside, beautifully glossy outside, and every bite melts into the sweet syrup.
Ingredients
Dough
- 4 heaped cups sifted cake flour
- 4 tsp baking powder
- 2 Tbsp Taystee Wheat or fine semolina
- 1 tsp finely ground cardamom
- 1 heaped Tbsp soft butter
- 1.25 cups – 1 (300 ml) tin condensed milk
- 4 large eggs
- 2 Tbsp rose water
- Neutral oil for deep frying
Syrup
- 2 cups water
- 2 cups sugar
- 1 Tbsp rose water
Instructions
Syrup
- Add 2 cups water and 2 cups sugar to a saucepan.
- Bring to a gentle boil, stirring until the sugar dissolves.
- Simmer for about 8 to 10 minutes until the syrup becomes lightly sticky but still pours easily.
- Stir in 1 Tbsp rose water.
- Keep the syrup warm over the lowest heat while frying the dough. It shouldn’t boil once the rose water has been added.
Dough
- In a large bowl, whisk together 4 heaped cups sifted cake flour, 4 tsp baking powder, 2 Tbsp Taystee Wheat or fine semolina, and 1 tsp finely ground cardamom.
- Rub 1 heaped Tbsp soft butter into the dry ingredients until the mixture resembles fine crumbs.
- In another bowl, beat 4 eggs, then whisk in 1 tin condensed milk and 2 Tbsp rose water until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until a soft, slightly sticky dough forms. Don’t overmix.
- Let the dough rest for 10 minutes. This gives the semolina time to absorb some moisture and makes shaping easier.
Shape and fry
- Lightly grease your hands with a little oil.
- Roll the dough into smooth balls about 1 to 1¼ inches (2.5 to 3 cm) in diameter. Try to keep them all the same size so they cook evenly.
- Heat the oil to 340⁰F (170⁰C) over medium heat.
- Fry only a few dough balls at a time, turning them gently so they brown evenly on all sides.
- Cook for 6 to 8 minutes, or until they’re deep golden brown and cooked through. If they brown too quickly, reduce the heat slightly so the centres have time to cook.
Soak
- Lift the fried dough gems onto paper towels for about 30 seconds to drain excess oil.
- Immediately transfer them into the warm syrup.
- Soak for 20 to 30 minutes, turning them once or twice so they absorb the syrup evenly.
- Serve warm or at room temperature
Notes
Prepared, tried, and tested by Nazley
Make these Jamun with condensed milk, cardamom, and fragrant rose water. Soft fried dough soaked in warm syrup creates a classic dessert that’s rich, tender, and perfect for sharing.
Rose Gulab Jamun offer a wonderful combination of soft texture, fragrant rose water, and warm cardamom in every bite. The detailed instructions remove the guesswork, making this traditional dessert approachable for both first-time and experienced bakers. Anyone looking for a timeless homemade sweet with rich flavour and beautiful presentation will find plenty of reasons to make this recipe soon.
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