Lalmohan (Bangladeshi Milk Dumplings in Syrup)
Deep brown, soft milk dumplings soaked in cardamom syrup and rolled in dried milk. A Bangladeshi wedding sweet.
- Time1 hr
- LevelMedium
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup. Put the sugar, water and cardamom in a pan, stir to dissolve, and simmer for 10 minutes. Add the rose water and keep warm.
10 min - 2
Mix the 200 g milk powder, flour and baking powder in a bowl. Rub in the ghee. Add the milk a little at a time and mix to a soft dough that holds together without cracking. Do not knead hard.
- 3
Roll into 16 smooth balls with lightly oiled hands. Cracks mean the dough needs a tiny splash more milk.
- 4
Heat the oil to a low heat, about 140C. Fry the balls in batches, rolling them gently with a spoon, for 8 to 10 minutes until deep brown all over. Go slowly or they stay raw in the middle.
9 min - 5
Drain briefly, then drop into the warm syrup. Soak for at least 1 hour.
- 6
Roll the soaked dumplings in the 30 g dry milk powder to coat. Serve at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
