Eid Gulab Jamun Frozen Yogurt

Name: Eid Gulab Jamun Frozen Yogurt
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups (500 g) full-fat Greek yogurt, plain and unsweetened, cold, strained through fine mesh sieve for 2 hours if you prefer extra thickness; 1 cup (240 ml) whole milk, cold; ⅓ cup (40 g) dry milk powder (instant or non-instant), sifted to remove lumps; ½ cup (120 ml) raw or pure honey; 1 teaspoon (5 ml) rose water (food-grade); ½ teaspoon (1 g) ground cardamom; pinch fine sea salt; 12 pieces (200 g) gulab jamun (homemade or store-bought), room temperature, drained of syrup and halved or quartered; ¼ cup (60 ml) rose syrup or rose-infused simple syrup (for drizzling) (optional); ¼ cup (30 g) roasted, unsalted pistachios, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky, cardamom-scented frozen yogurt inspired by the beloved Indian sweet gulab jamun. Sweetened with honey and enriched with milk powder for authentic creaminess, it's studded with tender gulab jamun pieces and finished with a rose-infused syrup drizzle. Perfect for Eid celebrations or any occasion calling for an elegant, aromatic dessert.

Prep: 30 min
Cook: —
Wait: 6 hr
Total: 6 hr 30 min
Makes: About 1 quart (4 cups), 8 servings

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Ingredients

8 servings

2 cups (500 g) full-fat Greek yogurt, plain and unsweetened, cold, strained through fine mesh sieve for 2 hours if you prefer extra thickness
1 cup (240 ml) whole milk, cold
⅓ cup (40 g) dry milk powder (instant or non-instant), sifted to remove lumps
½ cup (120 ml) raw or pure honey
1 teaspoon (5 ml) rose water (food-grade)
½ teaspoon (1 g) ground cardamom
pinch fine sea salt
12 pieces (200 g) gulab jamun (homemade or store-bought), room temperature, drained of syrup and halved or quartered
¼ cup (60 ml) rose syrup or rose-infused simple syrup (for drizzling) (optional)
¼ cup (30 g) roasted, unsalted pistachios, finely chopped (optional)

Equipment (6)

Ice cream maker or churn (1.5–2 quart capacity)
Medium saucepan
Fine mesh sieve
Whisk or hand mixer
Measuring cups and spoons
Freezer-safe airtight container (at least 1.5 quarts)

Steps

Before you start

Have chilled yogurt ready (refrigerate overnight if possible).
Keep your ice cream maker bowl frozen at least 24 hours ahead.
Prepare or purchase gulab jamun ahead; they should be at room temperature before folding in.

1
Whisk the base
- In a medium bowl, whisk together the cold yogurt, whole milk, and sifted milk powder until the mixture is completely smooth with no lumps.
- Add the honey and stir thoroughly until fully incorporated.
- The mixture should be pale and uniform.
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Ready when: Mixture is smooth and honey is fully dissolved
Tip: Sift the milk powder first to avoid grainy texture in the finished yogurt.
2
Flavor the mixture
- Stir in the rose water, ground cardamom, and a small pinch of sea salt.
- Taste the base and adjust rose water or cardamom to your preference—the flavors should be delicate and fragrant, not overpowering.
- Chill the mixture in the refrigerator for at least 30 minutes while you prepare the ice cream maker.
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Ready when: Mixture is cold and fragrant
Tip: Add rose water gradually; it's potent and can quickly overpower the yogurt if over-poured.
3
Churn the frozen yogurt
- Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes.
- The mixture should thicken and lighten slightly, reaching a soft-serve consistency.
- Stop when it resembles thick, whipped cream.
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Ready when: Mixture is thick, pale, and holds soft peaks when lifted with a spoon
Tip: Do not over-churn; once the mixture becomes thick and scoopable, stop immediately to avoid a icy texture.
4
Fold in gulab jamun
- Gently fold the halved or quartered gulab jamun pieces into the soft-serve frozen yogurt using a rubber spatula.
- Work carefully to distribute them evenly without breaking them apart or overmixing.
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Ready when: Gulab jamun pieces are evenly distributed throughout
Tip: Quarter the gulab jamun rather than leaving them whole; smaller pieces distribute better and create pleasant pockets of sweetness in each spoonful.
5
Transfer and harden
- Spoon the frozen yogurt into a freezer-safe airtight container, smoothing the surface gently.
- Cover tightly and freeze for at least 4 hours (or up to overnight) until the mixture is firm and scoopable but not rock-hard.
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Ready when: Frozen yogurt is firm and scoopable but yields slightly when pressed with a warm spoon
Tip: Use an airtight container to prevent freezer burn and ice crystal formation on the surface.
6
Serve with garnish
- Scoop the frozen yogurt into serving bowls.
- Drizzle lightly with rose syrup (if using) and sprinkle with chopped pistachios for a traditional Eid presentation.
- Serve immediately.
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Ready when: Dessert is plated and ready to serve
Tip: If the frozen yogurt is too hard to scoop, let it sit on the counter for 5–10 minutes to soften slightly before serving.

Good to know

Tips

Full-fat yogurt and milk powder are essential for a creamy, rich texture that mimics premium frozen yogurt; low-fat versions will result in a thin, icy dessert.
Strain your yogurt through cheesecloth for 2 hours before mixing if you prefer an even denser, more luxurious consistency.
If you don't have an ice cream maker, freeze the mixture in a shallow pan, stirring vigorously every 30 minutes for 2–3 hours, then transfer to a freezer-safe container.
Gulab jamun pieces release flavor into the frozen yogurt over time, so the dessert tastes even better on day 2 or 3 after freezing.

Make ahead

Prepare the full batch up to 5 days ahead and store in the freezer. The frozen yogurt keeps its texture and flavor well. You can also make the base mixture (steps 1–2) up to 2 days ahead, then churn and freeze on serving day.

Storage & reheating

Room temperature: Not applicable (frozen dessert). Freezer: Up to 2 weeks in an airtight, freezer-safe container; cover with plastic wrap under the lid to minimize ice crystals. To serve after freezing, let it soften on the counter for 5–10 minutes for the best scoopability. Do not refreeze once thawed.

Substitutions

full-fat Greek yogurt, plain and unsweetened → 2 cups (500 g) thick, plain kefir or labneh. Labneh or kefir will yield a tangier frozen yogurt with slightly less body; reduce milk powder to 3 tablespoons (25 g) if using kefir.
raw or pure honey → ½ cup (100 g) white or light brown sugar, dissolved in 2 tablespoons warm milk. Sugar will make the frozen yogurt slightly icier; dissolve it first to avoid granulation.
rose water (food-grade) → 1 teaspoon orange blossom water or ½ teaspoon vanilla extract. Orange blossom water offers a similar floral note; vanilla creates a more neutral base that lets the cardamom shine.
gulab jamun (homemade or store-bought), room temperature → Halved and pitted dates or apricots soaked in rose water and honey syrup. Adds chewiness and a different sweetness profile while maintaining the Eid celebration theme.