Gulab Jamun

Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

A classic dense, rich, sweet Indian pudding. The dough is made with milk powder, fried until golden brown then soaked in sweet syrup, as per Kavi’s mum’s delicious recipe. We have found that a small mascarpone and pistachio centre creates delight.


For the Dough

  • 100 g semolina
  • 350 g milk powder
  • 50


  1. Tip the semolina into a small bowl, add 50 ml cold water, stir well and leave to soak for 5 minutes or so.
  2. Meanwhile, tip the milk powder and flour into a large bowl and mix well. Add the ghee (or oil) and use your fingertips to rub it into the dry ingredients. Add