Cardamom-Scented Gulab Jamun in Rose-Infused Syrup
Soft milk-solid dumplings soaked in warm rose and cardamom scented sugar syrup, a beloved Punjabi dessert. This punjabi-inspired desserts ready in about 50 minutes layers milk powder, all-purpose flour, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp, melted ghee or unsalted butter
- 1/3 cup, warm whole milk
- for frying, about 3 cups vegetable oil
- 2 cups granulated sugar
- 2 cups water
- 6, crushed green cardamom pods
- 1 tbsp rose water
- a pinch (optional) saffron strands
Instructions
- Step 1: In a large bowl, mix 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and gently combine.
- Step 2: Gradually add 1/3 cup warm whole milk, kneading gently to form a soft, smooth dough that is slightly sticky but holds together. Cover and rest for 15 minutes.
- Step 3: Meanwhile, prepare sugar syrup by combining 2 cups granulated sugar, 2 cups water, 6 crushed green cardamom pods, and a pinch of saffron strands in a saucepan. Bring to a boil, then simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in 1 tbsp rose water.
- Step 4: Divide dough into small equal portions and roll each into smooth balls, about 1 inch in diameter, avoiding cracks.
- Step 5: Heat 3 cups vegetable oil in a deep pan over medium heat until it reaches 325°F. Gently slide gulab jamun balls into the oil and fry, stirring gently, for 6-8 minutes until golden brown and cooked through.
- Step 6: Remove fried dumplings with a slotted spoon and immediately transfer to the warm rose-scented syrup. Let soak for at least 30 minutes before serving warm or at room temperature.
Frequently asked questions
How long does Cardamom-Scented Gulab Jamun in Rose-Infused Syrup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom-Scented Gulab Jamun in Rose-Infused Syrup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom-Scented Gulab Jamun in Rose-Infused Syrup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom-Scented Gulab Jamun in Rose-Infused Syrup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom-Scented Gulab Jamun in Rose-Infused Syrup?
Punjabi desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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