Sweet Trinidad RASGOOLA/ GULAB JAMOON Recipe

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Every year during Divali, my friends never fail to bring me a batch of Trinidad Gulab Jamoon, and I can never resist!

This syrup-drenched delight is a staple in Indo-Trinidadian festivities, loved for its soft, spongy texture and irresistibly sweet, aromatic flavors.

Whether you’re preparing it for a special occasion or simply indulging in a sweet craving, this recipe will bring the warmth of tradition straight to your kitchen.

What is Rasgoola/Gulab Jamoon?

Both Rasgoola (or Rasgulla) and Gulab Jamoon are beloved Indian sweets, but they have distinct characteristics:

Rasgoola is made from chhena (Indian cottage cheese) and is boiled in sugar syrup, creating a light, airy texture that melts in your mouth.

Gulab Jamoon, on the other hand, is made from milk powder or khoya, deep-fried to a golden perfection, and then soaked in rose-flavored sugar syrup, resulting in a rich, indulgent treat.

In Trinidad, Gulab Jamoon has its own Caribbean twist—it’s often firmer, slightly chewy, and coated with crystallized sugar, making it unique compared to its Indian counterpart.

How to Store Gulab Jamoon

If you want to preserve the freshness and taste of your Gulab Jamoon, here are some storage tips:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to a week—just warm it slightly before serving to bring back its soft texture.
• Freezing: Freeze for up to a month in a sealed container. Thaw and reheat gently before serving to maintain its signature consistency.

Proper storage ensures that every bite is just as soft, syrupy, and flavorful as the first!

Trinidad Gulab Jamoon Recipe

Ingredients

For the Dough

• 1 cup dry milk powder
• 3 tablespoons all-purpose flour
• 2 tablespoons ghee (clarified butter), melted
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1 tablespoon chopped almonds (optional)
• 1 tablespoon chopped pistachios (optional)
• 1 tablespoon golden raisins (optional)
• 1 pinch ground cardamom
• 1 quart vegetable oil for deep frying

For the Syrup

• 1 1/4 cups white sugar
• 7 fluid ounces water
• 1 teaspoon rose water
• 1 pinch ground cardamom

Method

Preparing the Dough

1. In a large bowl, mix milk powder, flour, baking powder, and cardamom together.
2. Stir in almonds, pistachios, and raisins (optional).
3. Pour in melted ghee, then add warm milk, mixing until fully incorporated into a smooth dough.
4. Cover and let rest for 20 minutes to allow flavors to blend and texture to soften.

Making the Syrup

5. In a separate skillet, combine sugar, water, rose water, and ground cardamom.
6. Bring the mixture to a boil and let it simmer for 1 minute, ensuring the sugar dissolves completely. Set aside.

Frying the Gulab Jamoon

7. Heat oil over medium heat for about 5 minutes.
8. Knead the dough briefly, then form 20 small balls.
9. Reduce the oil heat to low, carefully drop in the dough balls, and let them fry slowly.
10. After 5 minutes, the balls will start to float and expand—but their color won’t change much at first.
11. Increase the heat to medium, turning frequently until they turn light golden brown.
12. Remove and drain on paper towels to remove excess oil.

Soaking in Syrup

13. Place the fried balls into the warm syrup, ensuring they are fully submerged.
14. Simmer over medium heat for 5 minutes, gently squeezing each one to absorb the syrup evenly.
15. Let the Gulab Jamoon soak until the syrup is fully infused into the soft, fluffy center.

Serve it warm, enjoy it chilled, or pair it with masala chai for a truly indulgent dessert experience!

More Trini Sweets

• Caribbean Yummy Kurma Recipe
• Trinidad Milk Barfi Recipe