No Diwali or Dussehra feast feels complete without Gulab Jamun. These soft, melt-in-your-mouth dumplings are soaked in fragrant sugar syrup, making them the ultimate symbol of Indian celebration.

Ingredients (for ~15 pieces)

For the dough:

• 1 cup khoya/mawa (milk solids), grated (which you’ll usually find at Indian grocery stores. If that’s hard to get, you can substitute with milk powder)
• 3 tbsp all-purpose flour (maida)
• 2 tbsp milk (as needed)
• 1/4 tsp baking soda
• Ghee or oil for deep frying

For the syrup:

• 1 ½ cups sugar
• 1 ½ cups water
• 4–5 green cardamom pods, lightly crushed
• A few strands of saffron (optional)
• 1 tsp rose water or kewra water (optional)

Instructions

• Make the syrup: In a pan, combine sugar, water, cardamom, and saffron. Boil until slightly sticky (not thick). Stir in rose water, then keep warm
• Prepare the dough: Mix khoya, flour, and baking soda. Add milk little by little to form a smooth, soft dough. Avoid over-kneading
• Shape the balls: Divide the dough into small, smooth balls (no cracks)
• Fry gently: Heat ghee/oil on low-medium. Fry balls slowly, stirring, until evenly golden brown
• Soak: Drop hot fried balls directly into warm syrup. Let them soak for at least 1–2 hours before serving so they become juicy and soft

Serve warm or at room temperature, garnished with pistachio or almond slivers.