Deep Fried Sweetmeats In Syrup Recipe


Difficulty LevelEasyCuisine
VegetarianMain Ingredient
Interest Group


 Full cream milk powder5 Tablespoon (Dried Powder)
 Plain flour1 1⁄2 Tablespoon
 Baking powder1 Teaspoon
 Unsalted butter1 1⁄2 Teaspoon, melted
 Egg1 , beaten
 Milk1 Teaspoon (To Mix, If Required)
 Ghee10 Tablespoon (Pure / Vegetable)
 Rose water2 Tablespoon
 Water1 1⁄4 Pint (750 Milliliter)
For syrup
 Sugar8 Tablespoon
 Green cardamoms2 , peeled with seeds crushed
 Saffron strands1 1⁄4 Pinch (1 Large Pinch)

Nutrition Facts

Serving size: Complete recipe

Calories 2357 Calories from Fat 1581

% Daily Value*

Total Fat 180 g276.7%

Saturated Fat 110.2 g551.1%

Trans Fat 0 g

Cholesterol 703 mg

Sodium 747.1 mg31.1%

Total Carbohydrates 170 g56.6%

Dietary Fiber 0.86 g3.4%

Sugars 149.4 g

Protein 28 g55.6%

Vitamin A 22.5% Vitamin C 12.2%

Calcium 109.4% Iron 12%

*Based on a 2000 Calorie diet


1. Place the milk powder, flour and baking powder in a bowl. Add the melted butter and egg and blend with a fork. Add the milk, if necessary, to form a soft dough. Break the dough into about 12 small pieces and shape into small, smooth balls in the palm of your hands.
2. Heat the ghee in a deep frying pan or karahi, lower the heat and fry the balls about 3-4 at a time, turning them gently with a slotted spoon until a dark golden brown. Remove from the pan and set aside in a deep serving bowl.
3. To make the syrup, boil the water with the sugar in a heavy-based saucepan for 7-10 minutes. Add the crushed cardamom seeds and saffron, then pour over the gulab jamuns. Pour the rose-water on top. Allow about 10 minutes for the gulab jamuns to soak up some of the syrup before serving.