| Carbohydrates | 39.1 g |
| Energy | 551.7 kcal |
| Fats | 42.3 g |
| Fiber | 1.2 g |
| Protein | 5.1 g |
| Saturated Fats | 9.4 g |
| Sodium | 142.6 mg |
| Sugars | 13.5 g |
Total
32difficulty
IntermediateCost
Trinidad Gulab Jamoon (Fat Kurma)
This beloved Trinidadian treat—known locally as fat kurma—is a golden, syrup-kissed indulgence with a hint of spice. Our version uses KLIM® Fortificada Milk Powder to enrich the dough, giving each jamoon a soft, creamy bite. Coated in a lightly crystallized ginger syrup, it’s the perfect fusion of texture and tradition, ideal for sharing during celebrations or enjoying as a nostalgic snack.
Utensils
can
Bowl
Papertowel
Bowl
Ingredients
Portions: 12
- 1 Cup Cream of Wheat
- 1/4 Cup Butter
- 1/2 Teaspoon Cinnamon Powder
- 1/2 Teaspoon Spices, Cardamom
- 1 Teaspoon Ginger
- 1/4 Cup NESTLÉ® Sweetened Condensed Milk (395g)
- 1/3 Cup CARNATION® Full Cream Evaporated Milk
- 1 3/4 Cup All-Purpose Flour
- 2 Cups Oil
- 1 Cup Sugar
- 1 Teaspoon Ginger, grated
- 1/2 Cup Water
- 1/4 Cup Nestle® KLIM® Fortificada

Instructions
Prepare Dough
- 1.Add flour, cream of wheat, KLIM® Fortificada Milk Powder, butter, cinnamon, cardamom and ginger to a bowl. Mix together until crumbly. Add condensed milk and evaporated milk and knead into a soft dough.
Shape Jamoon
- 2.Roll into dough balls and then into small ovals.
Fry Jamoon
- 3.Heat oil to medium-high. Fry until golden brown, ensuring even cooking. Place on paper towels to drain and allow to cool.
Prepare Syrup (Paag)
- 4.Boil sugar, water and ginger until a syrup is formed.
Coat & Finish
- 5.Pour warm syrup over cooled Jamoon. Toss gently to coat so that the syrup crystallizes into a light, crunchy layer.
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