Breastfeeding Friendly Gulab Jamun

Total time1 hr 15 min

Prep time20 min

Cook time25 min

5.0

(7)

Soft, syrup-soaked, and perfumed with cardamom and rose water, these little golden spheres are one of the most comforting sweets you can make at home. The dough comes together from full-fat milk powder, a touch of flour, and whole milk, meaning every bite is genuinely rich and nourishing — exactly what a breastfeeding body craves after a long day. Full-fat dairy is a smart choice when you're nursing, and this recipe leans into it without apology. The slow fry at a lower temperature is the real secret here: it gives each ball time to cook all the way through and puff up beautifully before soaking into that warm, lightly spiced sugar syrup. A long soak is what takes them from good to extraordinary — they plump up and turn almost custard-soft at the center. Scatter some slivered pistachios on top and you have a dessert that feels genuinely celebratory, even if you're eating it one-handed on the couch.

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Ingredients

6 servings

For the syrup

1 cup water
1 cup granulated sugar
4 green cardamom pods, lightly crushed
1 tbsp rose water

For the dough

1 cup milk powder (full-fat)
3 tbsp all-purpose flour
¼ tsp baking soda
1 tbsp unsalted butter, softened
3–4 tbsp whole milk, as needed

For frying

2 cups neutral oil (such as canola or sunflower), for frying

For serving

2 tbsp slivered pistachios (optional)

Instructions

1
Combine the water, sugar, and crushed cardamom pods in a large saucepan over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes until the syrup is slightly thickened and coats a spoon lightly. Remove from the heat, stir in the rose water, and keep warm over the lowest heat setting.
2
In a medium mixing bowl, whisk together the milk powder, all-purpose flour, and baking soda. Add the softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces.

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