The Delicate Art of Making Goolab Jamoon

Its delectable taste and unique blend of flavors make it a true delight for the senses. But more than just a dessert, goolab jamoon represents the beauty of diversity and the power of cultural exchange. Just like the ingredients that come together to make this delicious treat, we too are a mosaic of different experiences, backgrounds, and perspectives.

And just like how each individual piece of goolab jamon is carefully crafted and shaped, our lives too are shaped by the people and experiences that we encounter along the way. So let us savor this goolab jamon not just for its taste, but for the deeper meaning it holds. Let it remind us that we are all connected and that our differences are what make us truly special.

Prep Time: 20minutes mins

Cook Time: 30minutes mins

Total Time: 50minutes mins

Course: Desserts

Cuisine: East Indian

Ingredients

  • 3 cups full cream milk powder
  • 1/4 tsp. ground elychee cardamom
  • 1 cup flour
  • 4 tbsp condensed milk
  • 1 cup butter unsalted
  • 1/2 cup evaporated milk
  • FOR SYRUP::
  • 2 cups sugar
  • 1 tbsp. grated ginger
  • 1/2 cup water

Instructions

  • Mix the butter, milk, condensed milk, flour, elychee and water until a crumbly texture is formed. Take up 2 tsp of the dough and shape in your hands. Fry until golden brown and drain.
  • For the syrup: Bring to a boil the sugar, water and ginger. When the syrup looks thick, add the gulab jamun in small batches.

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Recipe © Simply Trini Cooking. All rights reserved

Goolab Jamoon

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Desserts
Cuisine: East Indian
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 3 cups full cream milk powder
  • 1/4 tsp. ground elychee cardamom
  • 1 cup flour
  • 4 tbsp condensed milk
  • 1 cup butter unsalted
  • 1/2 cup evaporated milk
  • FOR SYRUP::
  • 2 cups sugar
  • 1 tbsp. grated ginger
  • 1/2 cup water

Instructions

  • Mix the butter, milk, condensed milk, flour, elychee and water until a crumbly texture is formed. Take up 2 tsp of the dough and shape in your hands. Fry until golden brown and drain.
  • For the syrup: Bring to a boil the sugar, water and ginger. When the syrup looks thick, add the gulab jamun in small batches.
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