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Gulaab Jamuns (coated with dessicated coconut)

Recipe by Arti Patel of London, GB

Ingredients vegetarian 6 servings

    for the dough
    • 1 tin condensed milk (397g)
    • 1 tbsp Ghee
    • 2 Cups plain flour (adjust)
    • 3 tsp baking powder
    • ½ tsp bicarbonate of soda
    • 1- 2 tsp cardamom  (according to taste) - elaichi
    • Oil for frying
    for sugar syrup
    • 1 1/4 cup sugar
    • 1 cup water
    • Cardamom - Elaichi  (according to taste)
    • 1 tsp rose water (optional)


    Method to make dough
    1. Mix the condensed milk, ghee and elaichi and beat well (about 5 – 10 mins)
    2. Add baking powder and bicarbonate of soda and mix well
    3. Sift flour and add to the milk mixture and make into a nice soft dough
    4. Shape into long finger shapes and fry slowly (180 degrees temperature)
    5. Dip jamuns in warm syrup,  drain them and roll in dessicated coconut
    Method to make sugar syrup
    1. Boil together sugar and water until the sugar has dissolved and remove from the stove before it starts to get sticky, however syrup must be left on low heat so that it is warm for dipping the jamuns (syrup must be of thin consistency).
    2. Add elaichi and rose water to the sugar syrup
    3. Dip jamuns in warm syrup,  drain and roll in dessicated coconut


    Arti Patel

    You welcome Leanne...glad to hear the 2year enjoys them

    leanne maniram

    Thanks Arti,I have been searching for the long gulaab jamuns forever.I only founds the round gulaab jamuns recipes.Thanks to you.Its divine,my 2year old loves it.


    Which condensed milk can I use ...?? The on with 10% fat..??

    Arti Patel

    Hi Christy...they are yummy... I tend to make them during the diwali festival!

    christy gerald

    christy gerald

    Hi Arti!,seems lovely and yumm!.I just luv it.

    Arti Patel

    The recipe is easy make as well :-)


    I love Jamuns. Thanks for sharing.