Gulab Jamun #EatTheWorld

This month for Eat the World Recipe Challenge hosted by CulturEatz we are Traveling to Indian to celebrate Diwali. Diwali is the Hindi festival of lights, a celebration that lasts for five days. The name comes from Sanskrit and means "row of lights" referring to the lights used to decorate the outsides of homes during the festival.

Sweets, lots and lots of cookies, and treats are made for the festival. Almond burfi is traditional. But today we are making gulab jamun. Little fried dumplings soaked in a cardamom spiced sugar syrup.

1 recipe khoya (or 1 cup)
2 Tbsp. all-purpose flour, plus more for kneading
2 Tbsp. semolina
pinch cardamom
1/2 tsp. baking powder
1 1/2 Tbsp. butter, melted
2 Tbsp. milk

1 c. sugar
1 1/3 c. water
1/4 tsp. cardamom
pinch allspice (optional)
2 tsp. lemon juice
1/2 tsp. vanilla extract or rose water

Oil for frying

Place the khoya in a food processor and process until it's in small bits. Add 2 tablespoons of the flour, semolina, cardamom, baking powder, butter, and milk. Process just until combined. 

Remove from the food processor and gently knead in flour until a smooth dough forms. Cover and let rest for 20 minutes. 

While the dough is resting combine the sugar, water, cardamom, allspice, lemon juice, and vanilla extract. Simmer over medium heat until starting to bubble. Reduce the heat and simmer for about 5 minutes more. You don't want a thick syrup, just slightly sticky. Set aside. 

Heat 1 inch of oil in a thick bottom pan over medium. You don't want the oil to be too hot of the outside will cook before the inside does. The lower the temperature the better while still keeping it hot enough to fry.

Roll the dough in to 1 inch balls. You don't want any seams in the rolled dough or they burst apart when cooking. 

Place the dough gently in the hot oil and cook on both sides until dark brown. 

Remove the dough from the oil and immediately place in the hot, but not still bubbling, sugar syrup. 

Enjoy as soon as they are cool enough to eat.


Check out all the wonderful Indian dishes, in honor of Diwali, prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Evelyne: Soan Papdi Indian sweet 
Loreto and Nicoletta: Indian-Inspired Cauliflower Kadhai 
Syama: Almond Puri 
Camilla: Keema Matar 
Wendy: Samosas 
Amy: Spiced Golden Milk (Turmeric Milk)


  1. Gulab Jamun are possibly our favorite Indian treat, followed by kheer. Your little fried dumplings look delicious, I would pop one after the other in my mouth ;-) .

  2. To tell you the truth , I have never tried making these with khoya - always used milk powder /packaged mix. My family loves it so much, should give it a try some time .

  3. The best part at the end of an Indian meal when out, love gulab jamun. They look wonderful!

  4. Oh. My. Goodness. You had me at 'little fried dumplings'! I've never had these but can't wait to try them!

  5. These are my boys' FAVORITE Indian dessert and I've never gotten up the nerve to make them. I will now. Thanks for the inspiration.


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