Brazil Nut Free Gulab Jamun

Total time1 hr 15 min

Prep time20 min

Cook time25 min

5.0

(7)

Few desserts are as deeply satisfying as these soft, syrup-soaked milk dumplings — golden on the outside, pillowy within, and perfumed with cardamom and rose water in every bite. The dough comes together from milk powder, a little flour, and butter, which means the ingredient list is refreshingly short and easy to verify for anyone navigating nut allergies or cross-contamination concerns at the store. Brazil nuts and other tree nuts simply have no place in this recipe, so you can focus on technique rather than label-reading. The real secret is patience at the frying stage — keeping the oil at a low, steady temperature lets each ball cook all the way through before the outside deepens to that gorgeous amber color. After frying, they go straight into warm sugar syrup and slowly drink it all in, swelling into something almost impossibly tender. A scatter of slivered pistachios at the end adds a little crunch and color if you like, but the dumplings are absolutely stunning on their own. This is the kind of recipe that looks impressive on a dessert table but rewards anyone willing to take it slow.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the syrup

1 cup water
1 cup granulated sugar
4 green cardamom pods, lightly crushed
1 tbsp rose water

For the dough

1 cup milk powder (full-fat)
3 tbsp all-purpose flour
¼ tsp baking soda
1 tbsp unsalted butter, softened
3–4 tbsp whole milk, as needed

For frying

2 cups neutral oil (such as canola or sunflower), for frying

For serving

2 tbsp slivered pistachios (optional)

Instructions

1
Combine the water, sugar, and crushed cardamom pods in a large saucepan over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes until the syrup is slightly thickened and coats a spoon lightly. Remove from the heat, stir in the rose water, and keep warm over the lowest heat setting.
2
In a medium mixing bowl, whisk together the milk powder, all-purpose flour, and baking soda. Add the softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!