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Dessert Recipes for Special Occasions

Baked Goolab Jamun with Yogurt

Tray of baked & fried yogurt goolab jamuns

The light colored goolab jamun are the baked variety. The darker one's are fried in oil before being dipped in syrup
[Photographer:Nirmala Pather]

Goolab Jamun is a treat that I also enjoy a whole lot. But I am aware that this sweetmeat high in fats & calories I deciced to experiment with subsitute ingredients and I was pleasantly surprised to find that I liked the end product. It is still sweet, but not that overwhelming sweetness.

My experiments included using yogurt to mix the dough rather than only condensed milk which is sweet and very high high in calories. I also baked one batch and fried the other, the traditional way, but both were made with the yogurt dough.

I used syrup the usual way but instead of just quickly dipping them and removing them, I left the baked batch to absorb the syrup a little longer. I am quite pleased with the results. Using yogurt & baking instead of frying helps to reduce much of the fats. If anyone has other suggestions please let me know. Here is the recipe below.

Prepare all the utensils you will need ahead of time. For frying you will need 2 sets of slotted spoons as well as long handled spoons. One set is to help scoop fried goolab jamun onto slotted spoon. The other set is to remove the jamun from the syrup

Prepare a tray to receive the goolab jamun and layer the bottom with about a cup of dessicated coconut. As you continue to add jamun to the tray sprinkle a fresh layer of coconut. This prevents sticking and gives a nice appearance.

For illustrations of some of the steps in the making of goolab jamuns check Goolab Jamun.


  1. 2 ½ cups all purpose flour
  2. ½ cup channa/chick pea/gram flour
  3. 1 tablespoon semolina/fahina/suji
  4. 1 tablespoon ground elachi/cardamom
  5. 2 teaspoons ground nutmeg
  6. 3 teaspoons baking powder
  7. 1 cup plain yogurt
  8. 4 tblsp. condensed milk
  9. 2 tablespoon ghee
  10. a pinch of salt and bi-carbonate soda
  11. oil for deep frying
  12. 3 cups fine dessicated coconut


  1. Sift both flours, add baking powder & baking soda
  2. Combine with semolina, nutmeg & elachi
  3. Beat soft ghee, yogurt & condensed milk together
  4. Add this mixture to the flour. Do not add all of the ghee/milk/yogurt mixture at once
  5. Mix until a soft dough forms. If it is too dry add the rest of the ghee mixture, if it is too wet, add some flour
  6. Take small balls of dough and shape into elongated shapes, about 2-3 inches long
  7. Separate batches to be fried and baked
  8. Heat oil on medium temperature
  9. Deep fry one batch slowly until golden brown
  10. Remove with slotted spoon and dip in syrup for just a few seconds
  11. Remove from syrup with another slotted spoon and place in tray sprinked with dessicated coconut
  12. As you continue to place on tray sprinkle with fresh amounts of coconut. This will prevent the sticking together
  13. It should now be ready to be served

Making the Syrup

  • 1 cup water
  • 2 cups sugar
  • rose essence & 1 stick cinnamon (these are just for flavoring & are optional
  • Make syrup by adding sugar and water together and heating on medium temperature. Add cinnamon for flavor
  • Simmer gently until slightly sticky. It should not form threads
  • Add a teaspoon of rose essence. Keep aside away from heat

Baking Method

  1. Follow all the steps until number 7
  2. Turn oven at 350 ° F.
  3. Brush the tops with milk
  4. Bake for approx. 15 min. The shapes should be a slightly darker shade
  5. Immediately pop them into the syrup and let it sit until it feels soft
  6. Remove from syrup and enjoy with a little less guilt

A mix of delicious yogurt goolab jamun

Delicious Goolab Jamun ready to be eaten. The front row is the baked variety


I hope you have success with this recipe. I just tried this recipe very recently and I am very pleased with the results. I will look at how I can make the syrup with sugar alternatives.

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