The Easiest Fiji Style Gulabjamun Recipe | Fluffy, Soft & Quick Sweet using Condensed Milk

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The Easiest Fiji Style Gulabjamun Recipe | How to make Gulabjamun using Condensed Milk

This condensed milk recipe is the secret to the softest, fluffiest jamuns you will ever make—guaranteed to melt in your mouth, Fiji Style!
If you thought making authentic Gulabjamun at home was too difficult, think again! This simple, no-khoya recipe is beginner-friendly.

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*Recipe Overview*
Welcome to Renay's Kitchen! If you are looking for that classic Fiji Style mithai, this is the ultimate recipe! Learn to make incredibly light and tender gulabjamun using condensed milk as the binder. This technique not only speeds up the process but ensures unmatched moisture, resulting in perfectly soft jamuns every single time. We cover the entire process, from creating a soft, pliable dough to achieving the fragrant, warm cardamom syrup. Get ready to impress your family this Diwali, Eid, or for any special occasion!

Total estimated time: Approximately 60 minutes (including soaking).

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*Video Timestamps*
*STEP-BY-STEP TIMESTAMPS*
Introduction & Finished Look: [00:00:00]
Step 1: Add condensed milk: [00:00:05]
Step 2: Add Ghee and mix well: [00:00:13]
Step 4: Slowly add flour and mix until a soft dough is made: [00:00:48]
Step 5: Shaping the Gulab Jamun Balls: [00:04:07]
Step 6: Prepare Syrup until a sticky consistence is achieved.
Step 7: Fry the gulabjamuns: [00:07:43]
Step 8: Soak the gulabjamuns in syrup & allow to dry. Gulab Jamun Ready to Eat: [00:09:07]

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*Full Ingredient List*
*RECIPE CARD: Gulabjamun (Fiji Style)*
*Yield:* Approximately 80 Jamuns

*Dough*
3 cups self-raising flour
2 tbsp butter or ghee
¼ tsp nutmeg (optional)
1½ tsp cardamom powder
1 can condensed milk (395gram)

*Syrup*
2 cups sugar
3 cups water
4–5 cardamom pods
Optional: saffron or rose water

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*Recipe Method*
1. *Prepare Syrup:* Combine sugar, water, and cardamom. Bring to a boil, then simmer until a slightly sticky consistency is reached. It should be a thin not thick syrup so it can be absorbed by the gulabjamuns. [00:07:16]. Stir in rose water or saffron. Keep the syrup warm.
2. *Make Dough:* Mix the condensed milk, ghee, and cardamom powder first. Slowly incorporate the self-raising flour until a soft, pliable, and non-sticky dough forms [00:00:48]. Avoid over-kneading.
3. *Shape:* Roll the dough into smooth, crack-free shapes [00:04:07].
4. *Fry:* Heat oil or ghee and fry the jamuns over low-medium heat [00:07:43], turning continuously until they are uniformly golden brown.
5. *Soak:* Immediately drop the hot jamuns into the warm sugar syrup. Allow them to soak for at least 5 minutes. Gulabjamuns should feel heavier when stirring with spoon. Take out and let them dry so it takes away the stickiness.

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