Gulaabo Recipe

Proof yeast

Combine warm milk (about 100–110°F / 38–43°C), warm water, and 1 tablespoon granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let sit 5–8 minutes until foamy. If mixture doesn't foam after 10 minutes, yeast may be inactive—start with fresh yeast.

Mix dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Whisk to evenly distribute.

Form dough

Make a well in the center of the dry ingredients. Add the proofed yeast mixture, 3 tablespoons melted butter, and 1 beaten egg. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, adding small additional flour (1–2 tbs) only if dough is too sticky. Alternatively use a stand mixer with dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

While dough rises, prepare the filling: in a bowl beat 3 tablespoons softened butter until smooth. Gradually add 1 1/2 cups powdered sugar and continue mixing until well combined. Add 1 1/2 teaspoons rose water and 1 teaspoon milk to reach a spreadable consistency. Add 1/4 teaspoon pink food coloring if using and mix until uniformly tinted. Transfer filling to a piping bag or bowl and set aside.

Roll and shape

When dough has doubled, punch down and transfer to a lightly floured surface. Divide dough into 12 equal pieces (about 60–70 g / piece). Roll each piece into a 4–5 inch (10–12 cm) circle using a rolling pin, about 1/8 inch (3 mm) thick.

Fill

Place about 1–1.5 teaspoons of rose sugar filling in the center of each circle. Fold the dough over the filling to form a half-moon, then pinch edges to seal tightly. Optionally fold again into a small rosebud shape by rolling sealed edge under and pinching to create pleats — create whichever compact shape you prefer, ensuring no filling is exposed.

Rest

Place shaped gulaabo on a parchment-lined tray, cover lightly, and rest 15–20 minutes to relax gluten and slightly puff.

Heat oil

In a deep skillet or pot, heat vegetable oil to 350°F (175°C) for frying. If you don't have a thermometer, test with a small bit of dough — it should sizzle and brown slowly without burning.

Fry

Fry gulaabo in batches (do not overcrowd) 1.5–2.5 minutes per side until golden and evenly puffed. Use a slotted spoon to turn and remove. Drain on a wire rack set over paper towels.

While frying, make the rose syrup: in a small saucepan combine 1 cup granulated sugar, 1/2 cup water, and the lightly crushed cardamom pods. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently 6–8 minutes until slightly thickened (syrup should coat the back of a spoon). Remove from heat, stir in 1 teaspoon rose water and 1/2 teaspoon lemon juice. Discard cardamom pods. Keep warm.

Dip or drizzle: Working in batches, while syrup is warm and gulaabo are still warm, either briefly dip the top of each fried piece into the warm rose syrup (about 5–10 seconds) or spoon warm syrup over them. Allow excess to drip back before transferring back to the rack. The syrup will give a glossy rose-flavored glaze and help sugar adhere.

Dust each gulaabo lightly with 2 tablespoons powdered sugar using a fine sieve. Sprinkle with a few edible dried rose petals if desired for presentation.

Serve warm or at room temperature. Gulaabo are best enjoyed the same day; store any leftovers in an airtight container at room temperature up to 24 hours, or refrigerate up to 2 days and briefly rewarm in a low oven (300°F / 150°C) for 5–7 minutes to refresh texture.