Celery Free Gulab Jamun
These soft, syrup-soaked dumplings are one of the most beloved sweets in South Asian cuisine, and for good reason — they're pillowy, fragrant, and deeply satisfying in a way that feels almost indulgent. The dough comes together from milk powder, a little flour, and butter, then gets fried low and slow until each ball turns a deep, even golden brown before plunging into a warm cardamom-and-rose water syrup. That soaking step is where the magic really happens, as the dumplings plump up and drink in every drop of floral, lightly spiced sweetness. Celery never comes anywhere near this recipe — the ingredient list is clean and straightforward, so there's nothing to second-guess or swap out. The trickiest part is keeping your oil temperature steady in that 300–320°F range, but once you nail that, the results are consistently gorgeous. A scatter of slivered pistachios on top adds a little color and crunch that makes the whole plate look like it came from a proper mithai shop. Serve them warm for maximum comfort, or let them sit at room temperature where the syrup continues to work its way through every bite.
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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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