Croissant Gulab Jamun Recipe: Give The Classic Diwali Mithai A French-Inspired Makeover
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Want to impress your guests this Diwali with a showstopping mithai? This easy recipe for croissant-shaped gulab jamuns will definitely make you a hit among family and friends.
News18
Diwali and mithai go hand in hand, and no festive party spread feels quite complete without a bowl of soft, syrup-soaked gulab jamuns. But what if this much-loved Indian dessert got an unexpected makeover?
Enter croissant gulab jamuns!
A creative twist that combines the familiar sweetness of traditional gulab jamun with the shape of the classic French pastry. The idea might leave you scratching your head at first, but one bite could change your mind.
Made with milk powder, flour, egg yolk and milk, the dough is shaped into tiny croissants, fried until golden and soaked in fragrant sugar syrup flavoured with cardamom and saffron. The result is a fun, festive dessert that looks different from the usual gulab jamun but retains the indulgent, syrupy goodness everyone loves.
If you are looking to surprise your guests with something unusual this Diwali, this recipe is worth trying.
This recipe was shared by food content creator MurshidaSafrad (@malabar_menu) on Instagram.
Croissant Gulab Jamun Recipe
Ingredients:
For the sugar syrup:
– 1 cup sugar
– 1 cup water
– 4 cardamom pods
– A few strands of saffron
– 1 tablespoon lemon juice
For the gulab jamuns:
– 1 cup milk powder
– 2 tablespoons maida (all-purpose flour)
– 1 teaspoon baking soda
– 1 egg yolk
– 40–50 ml milk
– Ghee or oil, for frying
Method”
1. Prepare the sugar syrup: Take a saucepan and add the sugar, water, cardamom pods and saffron. Stir the ingredients together and place the pan over medium heat. Bring the mixture to a boil and let it cook for approximately five minutes, or until the syrup starts to turn sticky. Switch off the flame and add one teaspoon of lemon juice. Stir gently to combine. Keep the syrup warm while you prepare the gulab jamuns.
2. Make the dough: In a mixing bowl, add the milk powder, maida and baking soda. Mix the dry ingredients thoroughly so that they are evenly combined. Add the egg yolk and mix again. Gradually pour in the milk, a little at a time, while bringing the ingredients together to form a soft dough. Avoid adding all the milk at once, as the dough should remain soft and manageable.
3. Rest and shape: Cover the prepared dough and let it rest for 15 minutes. Once rested, place it on a clean surface and gently flatten it. Cut the flattened dough into small triangular portions. Take each triangle and carefully roll it from the wider end towards the pointed end to create a mini croissant shape. Repeat until all the dough has been shaped.
4. Fry until golden: Heat ghee or oil in a deep pan over a low flame. Ghee can be used for a richer flavour. Gently slide the shaped gulab jamuns into the hot fat and fry them slowly until they turn an even golden-brown colour. Keep the heat low throughout the process. This allows the inside to cook thoroughly without the outside becoming too dark or overcooked.
5. Soak in syrup: Once fried, remove the croissant gulab jamuns and drain off the excess ghee or oil. Transfer them directly into the warm sugar syrup. Cover the container and allow them to rest for approximately two hours, or until they absorb the syrup and double in size. Serve once they are soft and thoroughly soaked.
About the Author
Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More
November 06, 2026, 13:07 IST
