Gulab Jamun

Soft, pillowy milk dumplings deep-fried and soaked in fragrant rose and cardamom sugar syrup.

Nutrition per serving

• 1 cupMilk powder
• ¼ cupAll-purpose flour
• ¼ tspBaking soda
• 2 tbspGhee or butter
• 3-4 tbspMilk
• 2 cupsSugar
• 2 cupsWater
• 4Cardamom pods
• a pinchSaffron threads
• 1 tbspRose water
• 2 tbspCrushed pistachios
• as neededOil for frying

1. 1

   Make the syrup first: boil sugar and water with cardamom pods for 8-10 minutes until slightly sticky. Add saffron and rose water. Set aside.

2. 2

   Mix milk powder, flour, and baking soda. Add ghee and mix until crumbly.

3. 3

   Add milk gradually, one tablespoon at a time, until a soft, smooth dough forms. Don't overwork.

4. 4

   Roll into 20 small, crack-free balls — they should be perfectly smooth.

5. 5

   Heat oil to 300°F (150°C) — low temperature is key. Fry balls gently, turning often, until deep golden brown.

6. 6

   Immediately drop fried balls into warm sugar syrup. Let soak for at least 2 hours.

7. 7

   Garnish with crushed pistachios and saffron threads. Serve warm or at room temperature.

💡 Tips for Gulab Jamun

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.

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