Gulab jaman

These syrup-soaked milk balls are similar to sponge cake in texture. Popular in India and Pakistan, gulab jaman are usually served in syrup spiced with cinnamon, star anise and cardamom, and flavoured with rosewater.

  • 15 mins preparation
  • 15 mins cooking
  • 2 hrs marinating
  • Makes 24
  • Print
<i>World Table</i> cookbook, ACP Books


Gulab jaman
  • 2 cup (500 millilitres) water
  • 2 cup (440 grams) caster sugar
  • 8 cardamom pods, bruised
  • 2 cinnamon sticks
  • 3 star anise
  • 1 teaspoon rosewater
  • 1/2 cup (75 grams) self-raising flour
  • 1/4 cup (25 grams) full-cream milk powder
  • 125 gram spreadable cream cheese
  • 24 raisins
  • vegetable oil, for deep-frying


Gulab jaman
  • 1
    In medium saucepan, stir the water, sugar and spices over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, 5 minutes. Remove from heat; stir in rosewater. Cool.
  • 2
    In a medium bowl, combine flour, milk powder and cream cheese; mix to a soft dough. Turn onto floured surface; knead about 10 minutes. Roll 1 heaped teaspoon of dough around each raisin.
  • 3
    Heat oil in wok; deep-fry balls, in batches, until golden brown. Drain on absorbent paper. Place gulab jaman in syrup; stand 1 hour before serving.

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