Sweet Trinidad RASGOOLA/ GULAB JAMOON Recipe

Every Divali, my friends always bring me a batch of Trinidad Gulab Jamoon. I can’t resist them. They’re just too good. The sweet syrup and soft texture are my number one weakness.

Over the years, I’ve learned that making them at home isn’t as hard as it seems, and the results are amazing.

I remember one year, I tried making them fresh for the holiday. The smell of frying dough and rose-flavored syrup filled the kitchen, and my family couldn’t wait to dig in.

Let me just say, this year is your time to try this recipe. It may look challenging at first glance. But trust me, once you have made Gulab Jamoon once, it’s over. You will be a pro and have to make it every Divali like clockwork.

What is Rasgoola/Gulab Jamoon?

You might have heard of Rasgoola (or Rasgulla) and Gulab Jamoon before, but they aren’t the same. Both are Indian sweets, but each is unique in its own way.

Rasgoola has chhena and is boiled in sugar syrup. It’s light and airy.Gulab Jamoon, on the other hand, is richer and oh-so indulgent. Made from milk powder or khoya, it’s deep-fried golden, and then soaked in rose-flavored sugar syrup.

The texture is soft but substantial, almost pillowy, and the syrup gives it a sweet, fragrant coating that’s just irresistible.
In Trinidad, Gulab Jamoon gets a fun twist. Sometimes a little firmer, a bit chewy, and some are even coated in crystallized sugar for a playful crunch. It’s a dessert that really shows the mix of Indian tradition and Caribbean creativity.

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: Store in a sealed container for up to a month. Thaw and reheat gently before serving to maintain its signature consistency.

Proper storage ensures that every bite is as soft, syrupy, and flavorful as the first. And if you’re like me, sneaking one straight from the fridge is basically a Divali tradition in itself!

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

How To Make This Yummy Treat

Making the Dough

Begin by combining full-fat milk powder, all-purpose flour, baking powder, and cardamom in a bowl. Using full-fat milk powder is important here if you want to achieve the desired texture:

Add melted ghee and mix until the mixture resembles breadcrumbs. Gradually incorporate warm milk to form a soft, smooth dough. You should avoid over-kneading, as this can lead to a rubbery texture. Yikes!

Let the dough rest for about 20 minutes. This resting period allows the flour to hydrate fully, resulting in softer jamuns.

Shaping the Jamun

Divide the dough into small portions and roll them into smooth, crack-free balls. You want to make sure the balls are smooth so it would not crack when frying.

Preparing the Syrup

In a separate pan, combine sugar, water, rose water, and ground cardamom. Bring the mixture to a boil, then let it simmer for 1 minute, ensuring the sugar dissolves completely. Next, set aside to cool slightly before using.

Frying the Jamun

Heat ghee or oil in a pan over low to medium heat. To test the oil temperature, drop a small piece of dough into the oil. If it rises slowly without browning immediately, the oil is ready.

Gently slide the balls into the hot oil, frying them in batches. Stir occasionally to ensure even browning. Once golden brown, remove the jamun and drain on paper towels to remove excess oil.

Soaking in Syrup

Allow the fried jamun to cool slightly before soaking them in the warm syrup. You should always do this to ensure the jamun absorbs the syrup evenly and becomes soft. I recommend letting them soak for at least an hour, or even overnight, for the best results.

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

My Tips For Successful Trinidad RASGOOLA/ GULAB JAMOON

Making Gulab Jamoon isn’t as scary as it looks, honestly. You mix the milk powder, flour, baking powder, and cardamom, and at first, it might look like a total mess, but just keep adding the melted ghee and warm milk slowly, and it comes together.

I, for one, always let the dough rest a bit longer than it says, like 25 minutes instead of 20, because it just makes the jamoon softer. Some people add a tiny bit of ricotta or even whipping cream, and yes, it sounds weird, but it actually works and stops the balls from cracking when you fry them.

Then there’s the syrup…make sure it’s warm, not scorching hot, when you drop the jamoon in, or they won’t soak up the sweetness properly. And, don’t worry if the first batch fries a little unevenly; I swear, practice makes perfect, and a few wonky-looking jamoon still taste amazing. Oh, and sprinkling a few saffron strands or a drop of rosewater in the syrup? Totally worth it.

At the end of the day, making Gulab Jamoon the Trini way is a treat. You will love how sweet and different it tastes. I share mine with friends because if I don’t, I’ll end up eating my entire batch at once. So go ahead, try it and let me know how yours turn out.

Don’t forget to leave your comment. Also take a picture and add to my post on Pinterest. I can’t wait!

More Trini Sweets

• Caribbean Yummy Kurma Recipe
• Trinidad Milk Barfi Recipe

Sweet Trinidad RASGOOLA/ GULAB JAMOON Recipe

Recipe by Ren PetersCourse: DessertCuisine: TrinidadDifficulty: Medium

Servings

6-8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

220

kcal

You might have heard of Rasgoola (or Rasgulla) and Gulab Jamoon before, but they aren’t the same. Both are Indian sweets, but each is unique in its own way.

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

Directions

• Preparing the Dough
• In a large bowl, mix milk powder, flour, baking powder, and cardamom together.
• Stir in almonds, pistachios, and raisins (optional).
• Pour in melted ghee, then add warm milk, mixing until fully incorporated into a smooth dough.
• Cover and let rest for 20 minutes to allow flavors to blend and texture to soften.
• Making the Syrup
• In a separate skillet, combine sugar, water, rose water, and ground cardamom.
• Bring the mixture to a boil and let it simmer for 1 minute, ensuring the sugar dissolves completely. Set aside.
• Frying the Gulab Jamoon
• Heat oil over medium heat for about 5 minutes.
• Knead the dough briefly, then form 20 small balls.
• Reduce the oil heat to low, carefully drop in the dough balls, and let them fry slowly.
• After 5 minutes, the balls will start to float and expand—but their color won’t change much at first.
• Increase the heat to medium, turning frequently until they turn light golden brown.
• Remove and drain on paper towels to remove excess oil.
• Soaking in Syrup
• Place the fried balls into the warm syrup, ensuring they are fully submerged.
• Simmer over medium heat for 5 minutes, gently squeezing each one to absorb the syrup evenly.
• Let the Gulab Jamoon soak until the syrup is fully infused into the soft, fluffy center.