Gulab Jamun

A dough is made with condensed milk, flour, sugar, fennel powder and cardamon and made into cylindrical shapes which are then fried and soaked in syrup.

This is the Mauritian variation of the famous Indian dessert.


  1. 1 can condensed milk
  2. 3/4 cup all purpose flour
  3. A pinch of soda bicarbonate
  4. 1/4 teaspoon cardamon powder
  5. 1/4 teaspoon fennel powder
  6. 2 cups sugar
  7. 1 cups water
  8. 4 whole cardamons


  1. Prepare the syrup by boiling 2 cups of sugar with 1cup of water and the whole cardamons on low heat for 8-12 minutes
  2. Once the sugar is completely dissolved and the water becomes thick remove from the stove
  3. Allow to cool completely
  4. In a large bowl combine the condensed milk, soda bicarbonate, cardamon and fennel powder and mix well
  5. Little by little add the all purpose flour in the above mixture so that it forms a dough
  6. Take a small sized ball at a time and with the help of you palms roll into finger shapes
  7. Heat oil in a frying pan and fry the gulab jamun on medium heat to a light brown color
  8. Allow to cool for about 5 minutes then dip the gulab jamuns in the previously prepared syrup
  9. Turn the gulab jamuns with a spoon and remove from the syrup
  10. Place the gulab jamuns on a flat surface and allow to cool and dry

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