Deliciously Irresistible Gulab Jamun Recipe with Semolina and Condensed Milk

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 13-09-2024

Edited on 07-02-2025 | 9:23 AM

Dessert Recipes

Course: Dessert

Cuisine: Indian

Difficulty: Moderate

Servings

10-12 pieces

Prep Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour

Fat

18g

Protein

5g

Carbohydrates

55g

Calories

450 kcal

Gulab Jamun is a cherished Indian dessert that brings sweet joy to any occasion. Traditionally made with khoya, this delightful treat can also be prepared using semolina and condensed milk for a simpler yet equally delicious version. This recipe is perfect for anyone looking to satisfy their sweet tooth without spending hours in the kitchen.

The combination of semolina and condensed milk creates a soft, melt-in-your-mouth texture that pairs beautifully with the fragrant sugar syrup infused with cardamom and rosewater. It’s a dessert that is not only easy to make but is sure to impress your family and friends. Whether you're celebrating a festival or just want to indulge in something sweet, this gulab jamun recipe is a must-try! With just a few ingredients, you can whip up these round, syrup-soaked delights in no time.

Plus, they are perfect for beginners! In this blog, I will guide you through the step-by-step process of making these scrumptious gulab jamuns. Get ready to enjoy the rich flavors and delightful aroma that will fill your kitchen, creating a warm and inviting atmosphere. So, grab your apron and let’s dive into making this delectable gulab jamun recipe with semolina and condensed milk that will leave everyone asking for seconds!.

Essential Ingredients of gulab jamun recipe with semolina and condensed milk

  • Semolina: 1 cup (150g)

  • Condensed milk: 1 cup (300g)

  • Baking powder: 1/2 teaspoon

  • Cardamom powder: 1/2 teaspoon

  • Ghee or oil for frying

  • Water: 1/4 cup (for dough consistency)

  • Sugar: 2 cups (for syrup)

  • Saffron strands: optional (for flavor and color)

  • Rose water: 1 tablespoon (for aroma)

Measurement Units of gulab jamun recipe with semolina and condensed milk

  • 1 cup semolina (fine)

  • 1/2 cup condensed milk

  • 1/2 cup milk (room temperature)

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon cardamom powder

  • 1/2 cup sugar (for syrup)

  • 1 cup water (for syrup)

  • Oil or ghee (for frying)

  • Chopped nuts (for garnish, optional)

Step by Step Instructions For gulab jamun recipe with semolina and condensed milk

  • Step - 1

    Gather all your ingredients before you start. You'll need 1 cup of semolina, 1 cup of condensed milk, 1/2 cup of milk, 1/4 teaspoon of baking powder, 1/4 teaspoon of cardamom powder, and oil for frying. Don't forget to prepare sugar syrup by mixing 2 cups of sugar with 2 cups of water and a few drops of lemon juice.

  • Step - 2

    In a mixing bowl, combine the semolina and baking powder. Mix well to ensure the baking powder is evenly distributed throughout the semolina. This step is crucial for achieving that perfect texture in your gulab jamun.

  • Step - 3

    Slowly add the condensed milk to the dry mixture. Use a spatula or a wooden spoon to gently fold it in. The mixture will start to become thick and sticky, which is what you want for shaping the balls later on.

  • Step - 4

    Now, gradually pour in the milk, a little at a time, while stirring continuously. This will help you control the consistency of the dough. You’re aiming for a soft yet pliable dough that holds together without being too wet.

  • Step - 5

    Sprinkle the cardamom powder into the mixture, enhancing the flavor profile of your gulab jamun. Cardamom is what gives these sweet treats their signature aroma and taste.

  • Step - 6

    Cover the mixture with a clean kitchen towel and let it rest for about 30 minutes. This resting period allows the semolina to absorb moisture, resulting in softer gulab jamun when fried.

  • Step - 7

    While the dough is resting, prepare your sugar syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until it reaches a slightly sticky consistency. Set aside to cool.

  • Step - 8

    After the resting period, grease your palms with a little oil. Take a small portion of the dough and roll it into a smooth ball, about the size of a small marble. Ensure there are no cracks on the surface, as this will help them hold together while frying.

  • Step - 9

    In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is perfect for frying.

  • Step - 10

    Carefully place the rolled balls into the hot oil, making sure not to overcrowd the pan. Fry them gently, turning occasionally, until they become golden brown and puff up beautifully. This should take about 5-7 minutes.

  • Step - 11

    Once fried, remove the gulab jamun from the oil and immediately immerse them in the warm sugar syrup. Allow them to soak for at least 1-2 hours, ensuring they absorb all the sweetness and flavor.

  • Step - 12

    Serve your delightful gulab jamun warm or at room temperature. Garnish with chopped nuts or a sprinkle of extra cardamom if desired. Enjoy your homemade treat!

Additional Notes of gulab jamun recipe with semolina and condensed milk

  • Use room-temperature ingredients for a smoother batter. This helps in achieving a uniform consistency and ensures that the semolina absorbs the milk properly.

  • Do not overmix the batter; gently combine the ingredients to avoid a dense texture. Overmixing can lead to tough gulab jamuns.

  • Allow the batter to rest for at least 30 minutes. This resting period helps the semolina to soften and absorb moisture, resulting in softer gulab jamuns.

  • Fry the gulab jamuns on low to medium heat. This allows them to cook evenly and prevents the outside from browning too quickly while the inside remains uncooked.

  • Make sure the sugar syrup is warm when you add the fried gulab jamuns. This helps them soak up the syrup better and enhances their sweetness.

  • You can adjust the sugar in the syrup according to your taste preference. If you prefer a less sweet dessert, reduce the sugar quantity.

  • For added flavor, consider infusing the sugar syrup with rose water or saffron. This will elevate the traditional taste of gulab jamun.

  • Garnish with chopped nuts like pistachios or almonds for an extra crunch and visual appeal.

Special Equipment of gulab jamun recipe with semolina and condensed milk

  • Electric mixer (hand or stand)

  • Mixing bowls

  • Deep frying pan or kadhai

  • Slotted spoon

  • Measuring cups and spoons

  • Heat-resistant spatula

  • Thermometer (optional for oil temperature)

Expert Chef Tips of gulab jamun recipe with semolina and condensed milk

  • Use fine semolina for a smoother texture in your gulab jamun.

  • Let the dough rest for at least 30 minutes for better absorption of flavors.

  • Fry the balls on low heat to ensure they cook evenly and absorb the syrup well.

  • Add a pinch of cardamom powder to the syrup for an aromatic touch.

  • Ensure the oil is at the right temperature; too hot will burn them, too cold will make them greasy.

  • Soak the fried gulab jamun in syrup overnight for a richer flavor.

  • Experiment with adding a few drops of rose essence for a fragrant note.

  • Use condensed milk to create a soft dough that holds shape while frying.

  • Be gentle while shaping the balls to maintain a smooth surface.

  • Always keep an eye on the syrup – it should be warm, not boiling, when you add the fried balls.

Ingredient Sourcing and Quality Tips of gulab jamun recipe with semolina and condensed milk

  • Semolina: Choose fine semolina from a reputable brand for the best texture.

  • Condensed Milk: Use high-quality, sweetened condensed milk for rich flavor.

  • Cardamom: Freshly ground cardamom will enhance the aroma and taste of the syrup.

  • Sugar: Opt for organic sugar to achieve a cleaner sweetness in your syrup.

  • Oil: Select a neutral oil, like vegetable or canola, for frying.

  • Saffron (optional): Use pure saffron strands for authentic taste and color.

  • Rose Water: Look for pure rose water to avoid artificial flavors.

  • Milk: Whole milk will provide a creamier texture to your dough.

  • Water: Use filtered water to ensure a clean and crisp taste.

  • Ghee: For frying, ghee can add richness and depth to the flavor.

Dietary Considerations of gulab jamun recipe with semolina and condensed milk

  • Gulab jamun is a traditional Indian dessert that typically contains ingredients like semolina and condensed milk. While it is delicious, it's important to consider dietary restrictions when preparing or consuming this sweet treat.

  • For those following a vegetarian diet, this recipe is perfect as it does not contain any meat or animal-derived ingredients. Semolina and condensed milk are both plant-based options, making gulab jamun suitable for vegetarians.

  • Individuals with lactose intolerance should be cautious when consuming gulab jamun since condensed milk contains lactose. However, there are lactose-free alternatives available that can be used in place of regular condensed milk.

  • This dessert is high in sugar due to the condensed milk and sugar syrup. Diabetics should enjoy gulab jamun in moderation or look for sugar-free alternatives to maintain stable blood sugar levels.

  • For people on a gluten-free diet, semolina is a wheat product and not suitable. However, there are gluten-free options like almond flour or besan (chickpea flour) that can be used to create a gluten-free version of gulab jamun.

  • If you are following a low-carb diet, gulab jamun may not be the best choice due to its high carbohydrate content from semolina and sugar. Consider making a low-carb version using coconut flour or almond flour instead.

  • Those watching their calorie intake should be aware that gulab jamun is quite calorie-dense. It is advisable to enjoy it in smaller portions or opt for a lighter dessert alternative.

  • If you have nut allergies, be cautious with any garnishes or accompaniments served with gulab jamun. Always check the ingredient list of any additional toppings, such as pistachios or almonds.

  • For individuals with dietary restrictions due to religious practices, ensure that the ingredients used in the recipe comply with your dietary laws. For example, some may prefer to use vegetarian ghee or oil instead of regular ghee.

  • People with specific health conditions, such as high blood pressure, should also be mindful of the sugar and fat content in gulab jamun. Consuming it occasionally rather than regularly can help manage health conditions.

My Review On gulab jamun recipe with semolina and condensed milk

If you’re looking for a heavenly dessert, the Gulab Jamun recipe with semolina and condensed milk is a game-changer! This Indian classic offers a unique twist by using semolina, which gives the jamuns a delightful texture. The condensed milk not only enhances the sweetness but also infuses richness that melts in your mouth. The process is surprisingly easy and requires minimal ingredients, making it perfect for both novice and experienced bakers. The golden-brown balls soak up the aromatic sugar syrup, transforming into soft, luscious treats that are simply irresistible. Each bite is a burst of sweetness, paired with hints of cardamom and rose water, which elevate this dessert to a whole new level. Perfect for festive occasions or as an everyday indulgence, this Gulab Jamun recipe will surely impress your family and friends. Give it a try, and watch as it becomes a favorite in your household!

Related Dishes of gulab jamun recipe with semolina and condensed milk

  • Rasmalai: Soft, spongy cheese discs soaked in sweet, creamy milk, perfect for a delightful dessert pairing.

  • Kheer: A rich and creamy rice pudding made with milk, sugar, and flavored with cardamom and nuts, providing a comforting end to any meal.

  • Barfi: A sweet fudge made from condensed milk and various nuts, offering a chewy texture that complements the softness of gulab jamun.

  • Jalebi: Crispy, syrup-soaked spirals that add a crunchy contrast to the soft and syrupy gulab jamun.

  • Pistachio Ice Cream: A creamy, nutty ice cream that brings a refreshing chill to balance the sweetness of gulab jamun.

Authoritative Cookbooks or Chefs of gulab jamun recipe with semolina and condensed milk

Indian Sweets: 100 Recipes

by Madhur Jaffrey

The Complete Indian Cookbook

by Julie Sahni

Cultural and Historical Context of gulab jamun recipe with semolina and condensed milk

Gulab jamun is a beloved Indian dessert with roots that trace back to the Mughal era. Originating from Persian and Arabic influences, this sweet treat has become a staple in Indian cuisine. Traditionally made with khoya, a type of milk solid, gulab jamun has evolved over the years, with various regions putting their unique spin on the recipe. The use of semolina and condensed milk in this version not only makes the preparation easier but also results in a delightful texture and flavor. Celebrated at festivals and special occasions, gulab jamun symbolizes joy and indulgence in Indian culture.

Frequently Asked Questions About gulab jamun recipe with semolina and condensed milk

What is the main ingredient in gulab jamun made with semolina and condensed milk?

The main ingredients for gulab jamun using semolina and condensed milk are semolina (sooji), condensed milk, and ghee. These create a rich, sweet dough that is shaped into balls and fried until golden brown before being soaked in sugar syrup.

How do I achieve the perfect texture for gulab jamun?

To achieve the perfect texture, ensure the semolina is finely ground and mix it well with condensed milk and ghee. Allow the dough to rest for about 15-20 minutes, which helps in achieving a soft and smooth texture for the gulab jamun.

Can I use regular milk instead of condensed milk?

While you can use regular milk, condensed milk is preferred for its sweetness and creaminess. If using regular milk, you may need to add sugar to taste and adjust the consistency by adding more semolina to achieve the right dough texture.

How long should I fry the gulab jamun?

Fry the gulab jamun on low to medium heat for about 5-7 minutes or until they turn golden brown. Frying at a lower temperature ensures they cook through without burning, allowing them to absorb the sugar syrup effectively.

What type of sugar syrup is best for gulab jamun?

A simple sugar syrup made with equal parts sugar and water is best. You can enhance it with cardamom, rose water, or saffron for added flavor. Boil until the sugar dissolves, then let it cool slightly before adding the fried gulab jamun.

How do I store leftover gulab jamun?

Store leftover gulab jamun in an airtight container in the refrigerator for up to a week. To enjoy them warm, gently reheat them in the microwave or soak them in warm sugar syrup before serving.

Can I make gulab jamun ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it. Fry the gulab jamun just before serving, and soak them in warm sugar syrup to ensure they remain fresh and delicious.

What can I serve with gulab jamun?

Gulab jamun can be served on its own or with a scoop of vanilla ice cream for a delightful contrast. You can also pair it with a cup of chai or coffee for a perfect dessert experience.

Why are my gulab jamun hard?

Hard gulab jamun can result from over-frying or using too much semolina. Ensure the dough is soft and well-mixed, and fry them at the right temperature. If they are hard, soaking them in warm sugar syrup can help soften them.

Can I add flavors to the gulab jamun dough?

Absolutely! You can add flavors like cardamom powder, rose essence, or even a hint of saffron to the dough for a unique twist. Just be cautious with the quantity to avoid overpowering the sweetness.

Reviews of gulab jamun recipe with semolina and condensed milk

Aarav Sharma

I tried this gulab jamun recipe using semolina and condensed milk, and it turned out fantastic! The texture was perfect, and they soaked up the syrup beautifully. My family couldn't get enough of them. Will definitely make again!

★★★★★

Priya Verma

This recipe was a game changer! The semolina gave the gulab jamun a unique texture, and the condensed milk made it super sweet. I loved how easy it was to follow. A hit at my Diwali party!

★★★★

Ravi Kumar

I was skeptical about using semolina, but this recipe proved me wrong! The gulab jamun were soft and delicious. I did find the cooking time a bit tricky, but overall, a delightful treat!

★★★★

Sneha Iyer

Absolutely loved this gulab jamun recipe! The condensed milk added a rich flavor, and the semolina made them light. They disappeared in minutes at our family gathering. Highly recommend trying it!

★★★★★

Vikram Singh

This recipe is a keeper! The gulab jamun were easy to make and tasted divine. I appreciated the use of semolina; it gave them a nice bite. Just be careful not to overcook them. Will make again for sure!

★★★★

Meera Patel

I made these gulab jamun for the first time, and they turned out great! The combination of semolina and condensed milk was a pleasant surprise. They were sweet and syrupy, just how I like them. A wonderful dessert!

★★★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.