Gulab jamun – Indian milk dumplings in rosewater syrup
Dessert

Gulab jamun – Indian milk dumplings in rosewater syrup

Soft, deep-fried milk dumplings soaked in warm rosewater syrup — India's most iconic dessert. This version uses milk powder to make the dish accessible in Nordic kitchens.

AdaptedCelebrationWeekendDessertVegetarianIndisk
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Rate:
45 min total
16 servings
Easy

Ingredients

servings

  • Gulab jamun

    • 200 g Milk powder (skim or whole)
    • 50 g All-purpose flour
    • 0.5 tsk Baking powder
    • 2 spsk Ghee, melted
    • 4 spsk Milk (approx.)

  • Syrup

    • 300 g Sugar
    • 300 ml Water
    • 1 tsk Rosewater
    • 3 stk Green cardamom pods, lightly crushed
    • 0.5 tsk Lemon juice

  • For deep frying

    • 500 ml Neutral oil or ghee

Instructions

  1. 1

    Make the syrup

    1. Bring sugar and water to a boil. Add cardamom and lemon juice. Simmer for 5 min to a light syrup (not too thick). Remove from heat and add rosewater. Keep the syrup warm.
    10 min
    Pot
  2. 2

    Shape the balls

    1. Mix milk powder, flour, and baking powder. Add melted ghee and mix. Add milk gradually and mix to a soft, slightly sticky dough — do not overwork. Roll into smooth balls of about 2 cm (they double in size during frying). Make sure the balls are crack-free.
    10 min
    Bowl
  3. 3

    Deep fry and soak in syrup

    1. Heat oil to 140°C (low heat is crucial). Deep-fry the balls 5–6 at a time for 6–8 min with constant, slow turning, until evenly dark golden. They need to cook through slowly.
    2. Place the hot balls directly into the warm syrup. Let them soak for at least 30 min before serving.
    15 min
    140°C
    Pot

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Details

Storage

Fresh

  • • Duration: 5 days
  • • Temperature: 5°C
  • • Method: Store in syrup in the fridge. Warm gently before serving.

Tips

Preparation

  • • Knead the dough minimally — overworking makes tough gulab jamun instead of soft.

Cooking

  • • Low temperature (140°C) is the key — too-hot oil makes dark, raw balls inside.

Author

N

Nordmad

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Author

N

Nordmad