Tuesday, September 25, 2012

Rasgoolas or Goolab Jamuns ?!

What we call Rasgoolas in Mauritius is called Goolab Jamuns in India. So what is our Goolab Jamuns called then ? I am not sure it even exists ! Mauritian Rasgoolas is a treat made with milk powder , flavoured with cardamom and soaked briefly in sugar syrup. These are so good that if not careful enough you could see yourself eating a dozen in no time !



-2 Cups milk powder
-1/2 Cup of all purpose flour
-1 tsp baking soda
-1 tsp cardamome powder
-1-2 tbs of melted clarified butter
- Liquid milk
-Oil for frying

  • Boil 2 cups of sugar with 2 cups of water

  • Mix all the ingredients together and make a dough with the liquid milk (do not add too much but just enough for the dough to come together)
  • Make golf size balls and set aside
  • Heat oil in a pan
  • Deep fry the rasgoolas on low to medium heat (watch out as these may burn very easily)
  • Dip in the sugar syrup, remove immediately and set aside
  • Enjoy warm or cold

Add milk a little at a time to make sure you are getting the right consistency
Allow Rasgoolas to soak a little bit longer in syrup if you like them softer and more spongy
While making the golf size balls with the dough it might dry out pretty fast, just add a little bit more liquid milk to soften



  1. I will try yours soon , I never get it spongy inside. Will let you know :)

  2. Hi... Instead of baking soda, can i put baking powder??? What's the difference? :/ Thank you...

  3. Hi Fadeela , Please let me know how it turns out for you . Mehnoor , both baking soda and baking powder are leavening agents. As a general rule you can substitute baking powder in place of baking soda (you might need a bit more) but you can't use baking soda when a recipe calls for baking powder. So give it a try !

  4. how much time do you have to boil the syrup and whether it be should warm or lukewarm when putting the balls in the syrup?

  5. Hello. You have to boil the syrup until it reaches what we call the "thread" consistency (you may google "thread consistency for syrup" and you will find a lot of tips and videos as well on youtube. It is best for the syrup to be hot but do not leave your rasgoolas in it for too long as the longer it stays in the syrup the softer it becomes and will lose it's texture and might end up too sweet. It is really a question of preference as well.