Caffeine Free Gulab Jamun

Total time1 hr 15 min

Prep time20 min

Cook time25 min

5.0

(7)

Soft, syrup-soaked, and perfumed with cardamom and rose water, these little golden spheres are one of the most beloved sweets in South Asian cuisine — and they deliver every bit of that magic right from your own kitchen. The dough comes together from milk powder, flour, and butter, then gets fried low and slow until deeply golden before taking a long, luxurious soak in a fragrant sugar syrup. That slow fry is the real secret: keeping the oil at a gentle 300–320°F lets each ball cook all the way through and puff up beautifully without burning. The rose water and cardamom syrup does the rest, seeping into every bite so the finished dessert is tender, floral, and just the right amount of sweet. Naturally free of coffee, tea, chocolate, or any other stimulant ingredient, this is a dessert you can serve at any hour without a second thought — afternoon gathering, late-night celebration, or festive spread. A scatter of slivered pistachios on top adds a little color and crunch that makes the whole plate look as good as it tastes.

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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.

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