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Rice Gulab Jamun (Milk-Soaked Rice Balls)

A family recipe since August 2007

A gentle twist on classic gulab jamun: steamed rice flour balls soaked in sweet, cardamom-scented milk. Soft, comforting, and served chilled, this dessert is simple to make and delightfully different.

90 min total6 servings

Ingredients

  • Rice flour - 500 g
  • Sugar - 250 g
  • Cardamom pods - 4 whole
  • Milk - 500 ml
  • Water

Instructions

  1. 1Dry-roast 500 g rice flour in a heavy pan, stirring continuously until the flour turns light brown and becomes fragrant; this builds a nutty flavor base for the balls.
  2. 2Transfer the roasted flour to a bowl and sprinkle warm water gradually while kneading until you have a smooth, pliable dough that holds together without being sticky.
  3. 3Divide the dough and roll it into small, even balls so they cook uniformly and absorb the milk evenly.
  4. 4Steam the balls for about 10 minutes, then remove them and let them cool slightly so they do not break apart when you add them to the milk.
  5. 5Bring 500 ml milk to a gentle boil in a saucepan, add 250 g sugar and 4 whole cardamom pods, and stir until the sugar dissolves and the milk smells of cardamom.
  6. 6Carefully add the steamed rice balls to the warm milk, cover the pan, and let the balls soak for at least an hour so they absorb the sweet, fragrant milk.
  7. 7Chill the dish before serving so the milk is cool and the texture becomes pleasantly soft; serve cold or at room temperature as you prefer. Optional: garnish with a pinch of crushed pistachios before serving.

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