Recipe courtesy of Akhtar Nawab

Gulab Jamun

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 25 min
  • Cook: 15 min
  • Yield: about 20 doughnuts
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1 pound butter, room temperature

35 1/4 ounces milk powder

14 ounces all-purpose flour, plus more for rolling

4 teaspoons baking powder

3 cups milk

Canola oil, for frying

Rose Petal Syrup, for serving, recipe follows

Rose Petal Syrup:

1 cup sugar

2 teaspoons ground cardamom

3 cinnamon sticks

4 cups rose petals


  1. Cream the butter in the bowl of a stand mixer, and then slowly add the milk powder, flour and baking powder. Slowly add in the milk and continue mixing until a dough forms. Turn the dough out onto a floured surface. Roll tablespoons of the dough into balls with your hands until the dough runs out. 
  2. Heat oil to 350 degrees F in a large Dutch oven over medium-high heat. Fry the doughnuts in batches, turning if needed, until golden brown and floating, about 4 minutes. Let drain on a cooling rack fitted over a sheet tray or paper-towel-lined plate. Soak the doughnuts in Rose Petal Syrup about 5 minutes and serve immediately.

Rose Petal Syrup:

  1. Bring the sugar and 1 cup water to a boil in a medium saucepot. Add the cardamom and cinnamon sticks and simmer 10 minutes. Pour the syrup over the rose petals and let soak.

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