Gulab Jamun (Milk Dumplings with Rose Syrup)

Gulab Jamun (Milk Dumplings with Rose Syrup)

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 2 1/4 cups water
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons lime juice
  • 8 whole cardamom pods
  • 4 drops rosewater or vanilla extract
  • 1 cup powdered milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons butter or ghee, melted
  • 6 to 8 tablespoons milk, as needed
  • High-heat oil, for frying
  • Chopped pistachios, to garnish (optional)


Combine water, sugar, lime juice and cardamom pods in a saucepan. Cook over medium heat for 10 minutes, to create a light syrup. Stir in rosewater and set aside.

In a large bowl, mix together powdered milk, flour and baking powder. Add butter and mix until evenly distributed and mixture looks like coarse meal. Sprinkle 6 tablespoons milk over mixture and gently mix without kneading. If dough is dry, sprinkle with milk 1 tablespoon at a time until dough holds together. Divide dough into 12 pieces and roll into balls. If dough cracks, sprinkle with more milk and mix again.

Heat oil in a wide saucepan over medium-low heat. Fry dough in batches until a deep golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.

Reheat the rose syrup until warm. Add fried dough and remove from heat. Let soak for 2 hours before serving, garnished with chopped pistachios.

Special notes:

If you prefer, substitute orange blossom water for the rosewater.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member