Description
Soft, spongy, and syrup-soaked Indian dumplings made with a simple dough and classic rose-cardamom syrup. This recipe ensures perfect texture every time with easy-to-follow steps.
Ingredients
Scale
- 2 cups (250g) All-purpose flour
- ½ cup (50g) Full-fat milk powder
- 1 teaspoon Baking powder
- 1 tablespoon Ghee or unsalted butter
- ½ cup (120ml) Warm milk
- ½ teaspoon Cardamom powder
- 1½ cups (300g) Granulated sugar
- 1 cup (240ml) Water
- 4–5 Green cardamom pods, lightly crushed
- 1–2 tablespoons Rose water
- A pinch Saffron strands (optional)
- Chopped pistachios and almonds (for garnish)
- Oil for deep frying
Instructions
- Make the syrup: Combine sugar, water, and crushed cardamom pods in a saucepan. Heat over medium until sugar dissolves, then simmer for 5-7 minutes until it reaches ‘one-string’ consistency. Remove from heat and stir in rose water and saffron. Set aside to stay warm.
- Mix dry ingredients: In a large bowl, whisk together flour, milk powder, baking powder, and cardamom powder until no lumps remain.
- Add fat and milk: Rub ghee or butter into the dry mix until it resembles coarse crumbs. Gradually add warm milk, kneading gently for 2-3 minutes until the dough is soft, pliable, and slightly sticky. Do not over-knead.
- Rest the dough: Cover the dough with a damp cloth and let it rest for 10 minutes.
- Shape the dumplings: Grease hands with oil or ghee. Roll small portions of dough (walnut-sized) into smooth balls, ensuring no cracks are present.
- Fry the dumplings: Heat oil in a deep skillet to 300°F (150°C). Fry dumplings on medium-low heat for 10-12 minutes, turning occasionally, until deep golden brown.
- Soak in syrup: Remove fried dumplings from oil and immediately drop them into the warm syrup. Let soak for at least 10 minutes until they swell and become spongy.
Notes
Ensure the oil is at 300°F (150°C); too hot will burn the outside before the inside cooks, while too cool will make them greasy. Do not over-knead the dough to prevent gluten development, which makes the dumplings hard. The dough should be soft and slightly sticky. For best results, soak the dumplings in warm syrup for at least 10 minutes.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 3 dumplings per serv
- Calories: 320
- Sugar: 30
- Sodium: 120
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: Indian dessert, gulab jamun, homemade sweets, rose cardamom syrup, fried dough, traditional Indian recipe