Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Thilleshni’s Gulab Jamuns

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

1 tin (385 g) condensed milk
30 ml water
30 ml butter, melted
30 ml semolina (2 Tbls )
10 ml baking powder
2,5 ml bicarbonate of soda
550 ml cake flour
2,5 ml freshly ground Nutmeg
Oil, to deep fry
desiccated coconut, for sprinkling

750 ml sugar
500 ml cold water
1 large cinnamon stick

SYRUP: Place the sugar, water and cinnamon stick in a large Pot.
Stir well and bring to the boil over a medium temperature until a thin, sticky syrup forms. Remove the syrup from the heat and keep warm.

Pour the condensed milk into a large mixing bowl. Pour the water into the empty condensed milk tin and ‘rinse’ to ensure that you get all the condensed milk out. Mix in the melted butter, ground nutmeg/ cardimom and semolina.
Sift the baking powder, bicarbonate of soda and cake flour into the mixing bowl. Mix well until a soft dough forms but leave a few sticky patches in the dough as this will prevent the dough from becoming too dry.
Grease a large baking sheet with non stick spray.
Wash your hands and grease palms with a little oil.
Mould small amounts of dough into balls, then roll into fingers and place them on the baking tray.
Deep fry the fingers in a large Pan – preheat oil over a medium heat. Reduce the heat slightly when they start to swell to prevent burning. Turn the fingers to ensure they brown evenly.
Remove from the oil and drain for a few seconds before soaking the fingers in the warm syrup. Remove from the syrup once the fingers start to sink.
Place the gulab jamun on a wire rack and sprinkle the desiccated coconut over.

•Cover the dough with a damp cloth to prevent it from drying out.
•If the dough is too soft to mould into balls, add a little flour into the dough

Source: Recipe from “Recipes For Africa”
Prepared, tried and tested by: Thilleshni Govender

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment