Rose Syrup Babas Recipe

In India, these delicious babas are called "gulab jamun", meaning "rose balls", because the syrup in which they are soaked is delicately scented with rose water. This recipe originates from the province of Bengal on India's east coast. Bengal is renowned for its desserts, which are often milk-based. Treat yourself and enjoy this example of its sweet delights.


Preparation Time15 MinCooking Time20 Min
Ready In35 MinServings4
MethodMain Ingredient


 Powdered whole milk125 Gram (4 1/2 Ounce)
 Flour20 Gram (3/4 Ounce)
 Baking powder1⁄8 Teaspoon
 Oil/Melted butter1 Tablespoon
 Cold milk5 Tablespoon
 Caster sugar250 Gram (9 Ounce)
 Rose water2 Tablespoon
 Cardamom2 (pods)
 Oil1 Liter (1 3/4pints)

Nutrition Facts

Serving size

Calories 2683 Calories from Fat 2323

% Daily Value*

Total Fat 263 g404.3%

Saturated Fat 38.6 g192.9%

Trans Fat 0 g

Cholesterol 32.2 mg

Sodium 135.9 mg5.7%

Total Carbohydrates 80 g26.5%

Dietary Fiber 0.21 g0.82%

Sugars 75.5 g

Protein 9 g18.7%

Vitamin A 6.1% Vitamin C 4.6%

Calcium 31.9% Iron 2.4%

*Based on a 2000 Calorie diet


Prepare the dough by combining the milk powder, flour and baking powder in a large mixing bowl. Add the oil or melted butter. Stir briefly, then add 3 tablespoon of warm water and work the dough with your fingertips until smooth and flexible.. If necessary, add a small amount of milk. Knead the dough until it is very elastic.

Roll small pieces of dough between the palms of your hands into balls 1 to 1.5cm (3/8 to 5/8in) in diameter.

Heat the oil in a deep fat fryer or pan to a temperature of 140-160°C (270-325°F). Put one of the ball into the oil. If is sinks to the bottom and resurfaces after one minute, then the oil is at the correct temperature. Add the balls and turn them several times during cooking, until they are golden brown and cooked through. Remove them with a skimming ladle and place them on kitchen paper.

To prepare the syrup, add 250g (9oz) sugar to a lage saucepan with 450ml (15fl oz) water and bringing to the boil. Add the contents of the cardamom pods and cook over a medium heat for 10 minutes. The syrup should be fairly liquid. Remove from the heat, add the rose water and stir. Leave to cool.

Plunge the balls into the syrup and leave them to become saturated with the syrup for at least an hour. Serve warm or cold.