Chefs' Recipes

Parwana Afghan Kitchen's gulab jamun

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

By The Ayubi family
  • 25 mins preparation
  • 15 mins cooking plus soaking
  • Serves 6 - 8
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Gulab jamun
"This is my sister Fatema Ayubi's recipe," says Durkhanai Ayubi. "Gulab jamun are a popular sweet throughout South Asia, but the special thing about this recipe is that it uses cream in the dumplings and a light syrup for soaking them. It's not as heavy as many other versions."


  • 260 gm (2 cups) full-cream milk powder
  • 150 gm (1 cup) self-raising flour
  • 90 gm (½ cup) fine semolina
  • 300 ml thickened cream
  • For deep-frying: vegetable oil
Rose and cardamom syrup
  • 475 gm (2¼ cups) caster sugar
  • 10 cardamom pods
  • 3 cinnamon quills
  • 3 tsp rosewater


  • 1
    For rose and cardamom syrup, stir sugar, cardamom, cinnamon and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a slightly sticky syrup forms (8-10 minutes; test between thumb and index finger – it should form a thread when stretched). Remove from heat, cool to room temperature, then stir in rosewater.
  • 2
    Combine dry ingredients in a bowl, add cream and stir to just combine. Turn out onto a work surface, knead lightly to bring dough together, then divide mixture into 25 portions and shape into balls.
  • 3
    Heat oil in a wok to 170C. Carefully lower dumplings into oil in batches (be careful, hot oil will spit), then cook, gently shaking the wok so they brown evenly, until golden and cooked through (2-3 minutes). Remove with a slotted spoon, immerse in sugar syrup to soak for 1 hour, then serve.