Delhi-Style Gulab Jamun with Cardamom Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft, melt-in-your-mouth milk-solid dumplings soaked in fragrant sugar syrup, a beloved Delhi dessert often served during festivals. This Indian-inspired recipe, ready in about 55 minutes, layers milk powder, all-purpose flour, ghee 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.

Prep: 30 min Cook: 25 min Serves 6 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix milk powder, flour, and melted ghee until a soft, pliable dough forms. Knead for 2 minutes until smooth, then cover and rest for 15 minutes.
  2. Step 2: Divide dough into 12 equal portions and roll each into a small ball. Gently flatten into discs about 1/2-inch thick, then roll again into balls.
  3. Step 3: Heat 1/2 cup oil in a deep skillet over medium heat. Fry balls in batches for 2-3 minutes per side until golden brown and puffed, turning gently with a slotted spoon.
  4. Step 4: While jamuns fry, make syrup: Combine sugar, water, crushed cardamom pods, and ground cardamom in a saucepan. Bring to a gentle boil, then simmer uncovered for 10 minutes until syrup thickens slightly.
  5. Step 5: Add fried jamuns to syrup and simmer for 5 minutes on low heat. Remove cardamom pods, stir in rose water, and let cool completely before serving.

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