Gulab Jamun (Indian Milk Dumplings in Rose Syrup)
Let yourself be transported to India with these melt-in-your-mouth little dumplings, soaked in a rose and cardamom-scented syrup. Gulab Jamun is the quintessential dessert for Indian festivals and celebrations, a true cloud of caramelized milk that dissolves on your tongue. You'll be amazed at how simple the recipe is, using milk powder and yogurt. Each bite releases floral and spicy aromas, a uniquely indulgent experience. Perfect for ending a meal on a sweet note or pairing with a warm chai.
Ingredients
- Milk powder200 g
- All-purpose flour50 g
- Baking soda1/2 teaspoon
- Melted butter2 tablespoons
- Plain yogurt3 tablespoons
- Milk2-3 tablespoons (if needed)
- Sugar400 g
- Water500 ml
- Rose water2 tablespoons
- Green cardamom powder1/2 teaspoon
- Ghee or vegetable oil for frying500 ml
Instructions
- 1
Prepare the syrup: in a saucepan, bring water and sugar to a boil, then add rose water and cardamom. Simmer for 5 minutes, then keep warm.
- 2
In a large bowl, mix milk powder, flour, baking soda, and melted butter. Add yogurt and gently knead with your fingers to form a soft dough. If too dry, add a little milk.
- 3
Divide the dough into 20 smooth, crack-free balls (cherry-sized). Do not over-roll to prevent hardening.
- 4
Heat ghee or oil in a deep pan over low heat (150°C). Gently drop the balls in small batches, turning regularly, until golden brown and cooked through (5-7 minutes).
- 5
Drain on paper towels, then plunge them while still hot into the warm syrup. Let them rest for at least 2 hours to absorb well.
- 6
Serve Gulab Jamun at room temperature, garnished with chopped pistachios if desired.
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