Baked Gulab Jamuns

T’was Ganesh Chathurthi yesterday- the only bright star was this baked gulab jamun I made.
Pretty simple actually- (this is a consolidation of recipes, temperatures and times from many blogs)


1 pkt Gits Gulab Jamun mix
1/4 cup milk
3 tsp oil
a few tbsp water

a few tbsp oil

For the raw sugar simple syrup (recipe adapted from here)

1 cup water
1 3/4 cup raw sugar
2 tbsp rose water
1 tsp ground elaichi (cardamom)
a pinch camphor


Preheat the oven to 350F. Line a cookie sheet with silicone mat

Knead the gulab jamun mix with milk and oil adding water in small amounts (like a tbsp at a time) until everything is mixed

Grease your palms and make small rounds of gulab jamun. Place them on the baking sheet (1 inch apart). Bake for 15-20 min (in retrospect might have been a bit too hot for a bit too long- note to self for next time: reduce temperature and time)

The jamuns will be light brown in color unlike their fried cousins

For the sugar syrup

Add sugar, rose water, ground elaichi and camphor to the water and boil for a few minutes (mine was on for about 5-7 minutes and then I kept it on low until the jamuns were ready).

Jamun trivia

Gulab jamuns, a twist of luqmat-al-qadi (Judge’s bite), is thought to have been introduced in the Indian subcontinent by the Mughals.

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