Golab Jamun Inspired Cookies

Ingredients

• 2 cups All‑purpose flour (sifted)
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking soda
• 2 tablespoons Milk powder
• 1 teaspoon Ground cardamom (freshly ground for best aroma)
• 1 cup Brown sugar (packed)
• 1/2 cup Jaggery (gur) (grated or finely chopped)
• 1 cup White granulated sugar
• 1 cup Unsalted butter (softened to room temperature)
• 2 tablespoons Ghee (softened; optional for richer flavor)
• 1 teaspoon Vanilla extract
• 2 Large eggs (room temperature)
• 2 cups Powdered sugar (icing sugar) (sifted)
• 1 teaspoon Rose water (use sparingly; strong flavor)
• 1 tablespoon Milk (for glaze consistency)
• 1 pinch Pinch of salt (for glaze)
• 2 tablespoons Chopped pistachios (for garnish)

Instructions

1. Combine dry ingredients

   In a medium bowl whisk together the flour, salt, baking soda, milk powder, and ground cardamom until evenly distributed.

   Time: PT5M

2. Cream butter and sugars

   In the large mixing bowl, beat the softened butter, brown sugar, jaggery, white sugar, and ghee on medium speed until the mixture is light, fluffy, and the sugar crystals have dissolved.

   Time: PT7M

3. Add vanilla and eggs

   Add the vanilla extract and the two eggs, one at a time, beating well after each addition until fully incorporated.

   Time: PT3M

4. Incorporate dry ingredients

   Gradually add the dry mixture to the wet mixture, mixing on low speed just until the flour disappears. Do not over‑mix.

   Time: PT3M

5. Chill the dough

   Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

   Temperature: 4°C

6. Preheat oven

   While the dough chills, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Portion and bake cookies

   Scoop the chilled dough onto the parchment‑lined baking sheet (about 1‑inch balls, spaced 2 inches apart). Bake for 12 minutes, or until the edges are lightly golden.

   Time: PT12M

   Temperature: 350°F

8. Prepare rose‑water glaze

   In a small saucepan (or microwave‑safe bowl), whisk together the powdered sugar, pinch of salt, rose water, and milk until smooth and glossy.

   Time: PT5M

9. Glaze and garnish

   Allow the cookies to cool on the rack for 5 minutes, then drizzle the rose‑water glaze over each cookie and immediately sprinkle with chopped pistachios.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

8g

Fiber

0.5g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, whole wheat flour (will change texture)
• Instead of Salt: kosher salt
• Instead of Baking soda: baking powder (use 1 1/2 tsp)
• Instead of Milk powder: dry milk, evaporated milk (reduce liquid)
• Instead of Ground cardamom: cardamom pods (grind yourself)
• Instead of Brown sugar: dark muscovado sugar
• Instead of Jaggery (gur): brown sugar, molasses (use less)
• Instead of White granulated sugar: additional brown sugar
• Instead of Unsalted butter: margarine, vegetable oil (changes texture)
• Instead of Ghee: clarified butter, extra butter
• Instead of Vanilla extract: almond extract (use half)
• Instead of Large eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Powdered sugar (icing sugar): confectioners' sugar
• Instead of Rose water: orange blossom water, a few drops of rose essence
• Instead of Milk: water, plant‑based milk
• Instead of Chopped pistachios: almonds, cashews

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Spatula
• Measuring cups
• Measuring spoons
• Baking sheet
• Parchment paper
• Cooling rack
• Small saucepan (optional)
• Whisk (for glaze)
• Oven mitts

Critical Steps — Do Not Skip

• Creaming butter with sugars until light and fluffy
• Chilling the dough for at least 30 minutes
• Do not over‑mix after adding the flour
• Watch the cookies closely during the last 2 minutes of baking

Chef Tips from the Video

• For an extra burst of flavor, add a few strands of saffron soaked in warm milk to the glaze.
• Use a small offset spatula to spread the glaze evenly.
• If you prefer a softer cookie, reduce the bake time by 2 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 2 months.

Room temperature: Keep in a sealed tin at room temperature for up to 3 days.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated.
• Glaze can be made ahead and stored in the refrigerator; whisk before using.