Gulab Jamun with Milkio Ghee

Gulab Jamun with Milkio Ghee

Gulab Jamun with Milkio

Yield: 6

Gulab Jamun with Milkio Ghee


1. 3 cups sugar
2. 6 cups water
3. 1 tbsp. cardamom powder
4. 2 tbsps. Rose water
5. 3 cups powdered milk
6. 1 and a 1/2 cups all-purpose flour
7. 1 and a 1/2 tsp baking powder,
8. 1 cup heavy cream,
9. 1 cup Milkio ghee for deep frying


Mix the water and sugar in a deep pan and boil till all the sugar is dissolved.
Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all-purpose flour and baking powder well.
Add a little of the thickened cream at a time to them and mold to make a dough that is medium soft but not sticky. Kept the rest of the cream aside.
Just add a little at a time until you reach the consistency of dough you are after.
The success of this dessert depends almost entirely on how well you mold the dough.
Once the dough is ready, divide it into walnut sized balls and roll between slightly greased palms till smooth. Any cracks will show up even more lately and could lead to the 'milk balls' cracking as they are being fried... not desirable! Take all the time you need over this step to get it right.
While making the balls, heat the Milkio ghee for deep frying in a wide pan on a low to medium flame. Fry the dumplings, stirring often to brown on all sides.
Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
When cooked, drain (with a slotted spoon), remove the dumplings from the Milkio ghee and transfer it immediately into the sugar syrup.
Repeat above steps until all the dumplings are cooked and added to the syrup.
Allow the dumplings to soak in the syrup for at least 2 hours before serving.
At this point they can either be removed from the syrup and served or served with the syrup.

Source : Suchi’s Kitchen




Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.

Check out this amazing authentic recipe and try it in your kitchen!


  • Fine semolina: 9 1/2 cups
  • Plain flour: 6 cups
  • Vegetable oil: 1/2 cup
  • Milkio’s ghee: 3/4 cup
  • Anise powder: 2 1/2 tablespoons
  • Crushed mahlab: 2 1/2 teaspoons
  • Water: 3 cups
  • Yeast: 1 1/2 tablespoons
  • Condensed milk: 1 can sweetened
  • Milkio’s Ghee for deep frying: 3 cups
  • Sugar syrup: 1 liter

Step-by-Step Instruction for cooking

Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.

Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.

Now it’s turn to make the Maakroun.  You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.

Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.

Deep-fry the maakroun in Milkio’s Ghee until they become golden in color.

Drain ghee well and drop the fried balls in the sugar syrup bowl. Toss them in the syrup for at least 5-10 minutes before you serve.  You may serve this dessert warm or cold.