Few things in the world can rival the joy of biting into a perfectly made gulab jamun, especially a toasted milk gulab jamun — soft, syrup-soaked, and rich in caramel notes. It is one of our all-time favourite mithai; best of all, it is surprisingly easy to make at home.
With Diwali fast approaching, we have been sketching out ideas to put our own twist on tradition. Last year, we shared a toasted milk burfee (see recipe here), and that nutty, caramelised flavour has stayed with us. This year, we are bringing it to the humble but mighty gulab jamun. Or rasgulla, as they are fondly known in Mauritius. The result is our toasted milk gulab jamun. The toasted milk does give them a slightly darker hue than usual, but what matters is the flavour.
Credit where it is due: our base recipe is adapted from Swasthi’s Recipes. Her post is a treasure trove of detail, especially if you are attempting gulab jamun for the first time (check it out here). From there, we made it our own. Each ball hides a roasted pistachio half in the centre — it helps with the cooking and adds a gentle crunch and nutty surprise.
This toasted milk gulab jamun will feature among our Diwali bakes this year. Wishing you all a joyful and love-filled Diwali, complete with plenty of gulab jamun.
QUESTIONS YOU MAY HAVE ABOUT TOASTED MILK GULAB JAMUN
Does this recipe work without toasting the milk?
Absolutely — you can skip the toasting step and follow the recipe as usual.
Is the yoghurt necessary?
Yes, but it can be substituted with 1 teaspoon of lemon juice if you prefer.
Can these be made ahead of time?
Yes. They keep well in the fridge for 3–4 days. Gently warm before serving, or enjoy chilled.
Toasted Milk Gulab Jamun
Ingredients
For the sugar syrup
- 1 cup sugar
- 1¼ cup water
- 5–6 cardamom pods lightly crushed
- few strands saffron (optional)
For the balls
- 1 cup full cream milk powder
- 5 tbsp plain flour
- ⅛ tsp baking soda
- 1 tbsp plain yogurt
- 1 tsp melted ghee or neutral oil
- 3-5 tbsp liquid milk warmed
- 8-10 roasted pistachios halved
Instructions
Toast the milk powder
- Spread the milk powder evenly in a heavy-bottomed pan. On medium heat, dry-toast gently for 5–7 minutes, stirring constantly until it turns a shade or two darker and smells nutty.
- Take off the heat and allow to cool completely.
Prepare the syrup
- In a saucepan, combine the sugar, water, and cardamom. Bring to a boil, then simmer for 6–10 minutes until slightly sticky (not thread consistency).
- Add the saffron if using and keep warm.
Make the jamuns
- In a mixing bowl, combine the toasted milk powder, flour, and baking powder. Add the melted ghee/ oil and rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Add the warm milk little by little to form a soft, smooth dough. Do not over-knead.
- Shape the balls by pincing off small portions of dough. Flatten slightly, tuck half a pistachio into the centre, and roll into smooth spheres without cracks.
- Keep covered with a damp cloth while you shape the rest.
Fry the jamun and soak into the syrup
- Heat the oil in a deep pan over low-medium heat.
- Slide in the balls gently and fry slowly, stirring often, until evenly dark golden brown.
- Remove from the oil and place directly into the hot sugar syrup.
- Let them soak for at least 4 hours before serving so the syrup seeps right through.