By Akshara
November 6, 2026
Gulab jamun churros combine the aromatic, syrup-steeped indulgence of traditional Indian gulab jamun with the golden, ridged crunch of Spanish churros. Made with a rich dough enriched with milk powder and green cardamom, fluted batons are piped, fried until deep golden brown, and flash-soaked in warm saffron rose sugar syrup. Crispy on the outside yet juicy within, this show-stopping fusion sweet brings a stylish modern edge to festive dessert platters.
For the Sugar Syrup:  1 cup granulated sugar  1 cup water  4 green cardamom pods, crushed  A pinch of saffron strands  1 teaspoon rose water For the Churro Dough:  1 cup all-purpose flour (maida)  1/2 cup milk powder  1 cup water  2 tablespoons unsalted butter  2 large eggs  1/4 teaspoon cardamom powder  Oil for deep-frying  Chopped pistachios and silver leaf (vark) for garnish
Combine the sugar, water, crushed cardamom, and saffron strands in a saucepan over medium heat, simmering for six to eight minutes until a light sticky syrup forms, then remove from heat, stir in the rose water, and keep warm.
Heat one cup of water and unsalted butter in a pot until boiling, lower the flame, stir in the flour, milk powder, and cardamom powder briskly until a smooth dough ball forms, then remove from heat, cool for five minutes, and whisk in the eggs one at a time until smooth and glossy.
Transfer the warm dough into a pastry bag fitted with a large star nozzle, pipe four-inch fluted batons directly into hot oil over medium heat, and fry for four to five minutes until golden brown and crisp.
Drain the fried churros briefly on kitchen paper, dunk them into the warm saffron rose syrup for thirty seconds to coat thoroughly, transfer to a platter, and garnish with silver leaf and chopped pistachios before serving warm.