Coconut Gulab Jamuns

The name of this evergreen Indian sweet literally translates to rose berries, which is apt since these dough balls are soaked in a rose-water syrup. Top them with bits of edible gold leaf for an attractive finish
Coconut Gulab Jamuns
ITP Images
Coconut Gulab Jamuns
April 30, 2020
Preparation Time 10 minutes (plus resting time)
Cooking Time 20 minutes
Serves Makes: 12-15
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 tbsp cake flour
3 tbsp fine semolina
145g milk powder
1 tsp ground cardamom
1 tsp baking powder
2 tbsp spinneysFOOD Bottled Drinking Water
2 tbsp ghee, melted
90-135ml milk
spinneysFOOD Pure Sunflower Oil, for frying

For the rose syrup

1kg spinneysFOOD Fine Grain White Sugar
10 spinneysFOOD Cardamom Pods, cracked
650ml spinneysFOOD Bottled Drinking Water
Few drops of rose water

To decorate

4 tbsp desiccated coconut, toasted, for rolling
2 tbsp pistachios, chopped
Edible gold leaf


  • 1

    Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.

  • 2

    Combine the water and ghee then pour into the flour mixture. Add enough milk to form a stiff dough. Cover with a cloth and rest for 10 minutes.

  • 3

    With wet hands, roll the dough into 12-15 small walnut-sized balls.

  • 4

    Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown – approx. 3-5 minutes. Remove from the oil and drain on paper towels.

  • 5

    To make the syrup, place the sugar and cardamom pods in a pot, add the water and bring to a boil.

  • 6

    Simmer for 5 minutes then add the fried gulab jamuns so they absorb the syrup. Stir in the rose water.

  • 7

    Roll the gulab jamuns in the coconut and decorate with the pistachios and gold leaf.


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