Ras Gulla

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Similar to Gulab Jamun, Ras Gulla are balls of dough in syrup. However, because this dough is milk-based, these are somewhat lighter and creamier.


  • 2 cups powdered whole milk
  • 2 tablespoons all-purpose flour
  • teaspoons baking powder
  • ½ cup heavy cream
  • 1 cup canola oil, for deep-frying
  • 2 cups sugar
  • 1 teaspoon ground cardamom


  1. Sift together the powdered milk, flour, and baking powder. Gradually add the heavy cream, mixing until the mixture can be molded into balls. Roll into 2½-inch balls and set aside.
  2. Heat the oil in a deep pan until hot. Add the balls in batches, and fry until golden brown on all sides. Remove from the oil and drain on a plate lined with paper towels.
  3. Combine the sugar, cardamom, and 2 cups of water in a saucepan and bring to a simmer. Simmer until the mixture reaches the consistency of maple syrup.
  4. Add the ras gulla balls to the syrup and gently turn to coat. Serve warm with 1 to 2 tablespoons of syrup per ras gulla.