Cashew Free Gulab Jamun
Soft, syrup-soaked, and perfumed with rose water and cardamom, these little dumplings are one of the most beloved sweets in South Asian cuisine — and this version is completely free from cashews, which can sneak into many restaurant or store-bought preparations as a garnish or filling. The dough comes together from just milk powder, flour, a touch of butter, and a splash of whole milk, so every ingredient is straightforward and easy to verify. Low-and-slow frying is the real secret here: keeping the oil between 300–320°F lets each ball cook all the way through before the outside deepens to that signature golden brown. They go straight from the oil into a warm cardamom-rose syrup, where they plump up beautifully over the next 30 minutes. The optional slivered pistachio garnish adds a pop of color and a gentle crunch without introducing any cashew cross-contact. Whether you serve them warm or at room temperature, they taste like something that took far more effort than they actually did — which is always the best kind of dessert.
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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.
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