Gulab Jamun

In Mauritius, Gulab Jamun is a crowd favourite sweet that is served during festive celebrations such as Divali.

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine Mauritian

Servings 6

Calories 783 kcal

To make the syrup, add water, sugar and spices (fennel seeds, cinnamon stick, cardamon pods) to a medium saucepan and bring to the boil over a medium heat. After about 10 minutes, turn off the heat and set aside to cool.
2 cups water, ⅓ cup sugar, 2 tsp fennel seeds, 1 stick cinnamon, 4-5 pods cardamon
To make the dough, mix the condensed milk, flour, milk powder, baking powder and ghee in a large bowl.
395 g condensed milk, 1 cup plain flour, 3 tbsp milk powder, 2 tsp baking powder, 2 tsp ghee
To form the Gulab Jamun, pull off tablespoon-sized amounts of dough and use your palms to roll into small bullets (about 5 cm long by 2 cm wide). The bullets will expand slightly during frying.
Heat the frying oil with ghee in a deep pot over low heat.
2 cups rice brand oil, 2 tsp ghee
While the oil is heating up, strain the syrup into a bowl to remove the spices.
Once the oil is ready, fry the Gulab Jamun, turning to make sure they are evenly browned on all sides.
Remove the Gulab Jamun from the oil, then immediately soak them in the syrup for 5 seconds and place on a plate.
Allow Gulab Jamun to cool before serving.

Gulab Jamun tastes even better the next day so you can prepare this delectable dessert well in advance of a party.
When deep frying, I usually wait until I see little bubbles forming around the sides of the pot. To test the oil, you can pull off a tiny piece of dough and drop it into the oil. It should start to fry immediately.
After frying, the Gulab Jamun should be a light brown colour. After soaking in the syrup, they will become a darker brown.

Keyword Divali, Gato Delwil, Gato Dou