Filled Gulab Jamun in Rose Water Syrup

This is a classic Indian dessert favorite of many. These are dark golden brown fritters soaked in light syrup which is delicately flavored with rose water, saffron and cardamom. Although this version asks for a filling of your choice, it is not necessary to have a filling.



2 cups sugar

2 cups water

5 cardamom pods

1 tsp rose water

A few threads of saffron


1 cup flour

1 tbsp baking powder

2 cup powdered milk

3 tbsp butter (melted)

2/3 cup yogurt

½ cup milk

Optional:Dried fruits (e.g. raisins, sultanas) or nuts (e.g. pistachios, almonds) of choice for filling

Oil or ghee for frying

Rose petals for decoration (edible)


In a bowl add all the ingredients for the dough except milk. Knead well adding milk as necessary. Let rest covered for about half an hour.

Heat gently water, sugar and bruised cardamom pods in a heavy saucepan. Simmer stirring occasionally until syrupy but not caramelized. Stir in rose water and saffron. Keep warm.

Divide dough in about 20 pieces. Make a depression in the center of each piece and place a couple of dried fruits or nuts. Cover the filling and shape into balls.

Deep fry 4-5 balls at a time at 375F for about 3 to 5 minutes until dark-golden brown. Drain on paper towel.

Add balls to the warm syrup. Serve warm when they have doubled in size and garnish with edible rose petals.

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