Baked Gulab Jamun

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Baked Gulab Jamun

I don’t know anyone thats doesn’t like gulab jamuns! Kids and grown-ups love them hot ot cold, with or without ice-cream! However these delectable delights can be made healthier by reducing the amount of sugar and baking them, yes baking them! Let me introduce to Baked Gulab Jamuns.
Baked Gulab Jamun

Recipe Type: Dessert
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 2
Baked Gulab Jamuns are a healthier version of this tasty Indian dessert of spongy milk balls soaked in scented rosewater syrup.

180 ml water
150g artificial sweetener
2 cardamom pods, seeds removed and coarsely ground
70g no-fat milk powder
2 tbsp plain flour
1 tbsp rosewater
1 tsp baking powder
1½ tbsp vegetable oil
3½ tbsp milk
a few sliced almonds/pistachios to garnish (optional)


Preheat the oven to 160°C/325°F
Line a baking tray with parchment paper
In a small saucepan, place the water, sugar and ground cardamom and bring to the boil and allow to boil for 1 minute
Remove from the heat, add rosewater and stir until the sugar is dissolved and set aside
In a medium sized bowl, mix together the milk powder, flour and baking powder
Add the milk to make a soft, but sticky dough
Allow to rest for 2-3 minutes
If the dough is now too dry, add a little more milk
The dough should be very slightly sticky and soft
Grease your hands before working with the dough
Divide the dough into 10 equal sized pieces and roll into neat ball
Place each onto the baking tray
Bake in the middle of the oven for 20 minutes, turning half way
Allow to cool for 5-10 minutes before soaking the gulab jamuns in the syrup
Soak for at least 20 minutes, garnish with almonds/pistachios and serve with a healthy sorbet!


If you don’t allow the gulab jamun to cool before soaking them in the syrup, you will end up with rubbery gulab jamuns.

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  1. Zee said on January 19, 2013 Reply

    Thank you for your lovely healthy recipes. Wanted to make the bake Gulab Jamun. Couldn’t find how much butter to use as its not listed in the ingredients. Would appreciate if you could let me know.



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    1. hanifa said on January 20, 2013 Reply

      Hi Zee,
      Apologies, it does not need butter.

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  2. Silvia said on June 21, 2013 Reply


    Can you confirm it is 150g of artificial sweetener? that would be 2 whole jars! (mine is 75g)
    Thank you

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    1. hanifa said on July 1, 2013 Reply

      Hi Silvia,
      Just use half a cup. I had replaced the sugar with sweetener but didn’t take into account that sugar is far heavier than sugar. I will amend the recipe. Well spotted, thanks!

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    2. hanifa said on August 20, 2013 Reply

      My mistake. You need 150g of sugar but as sweetener weighs much less you only need 1 cup sweetener

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  3. Rabia said on December 4, 2013 Reply


    I have always wanted to try the baked version… great job!!!
    My gulab jamuns looked beautiful but they turned hard… They didn’t soak any syrup at all. I even tried to boil them in the syrup for a little while but still no success… that always happens to me. Any ideas ???

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  4. Raheema said on December 12, 2013 Reply

    Same. I was happy until they were baked. But it didn’t soak any syrup

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  5. Shey said on March 3, 2014 Reply

    will this taste like the same gulab jamun we make? won’t the jamuns become hard? Please do let me know ASAP

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