Chicken 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 desserts in South Asian cuisine — and they happen to be completely free of poultry in every step of the process. The dough comes together from just milk powder, flour, a touch of baking soda, and butter, making this a naturally meat-free sweet that needs no substitutions or workarounds. The real magic is in the low-and-slow fry: keeping the oil between 300 and 320°F lets each ball cook all the way through before the outside deepens to that signature rich brown. Then they go straight into warm cardamom syrup, where they plump and drink up every fragrant drop over a 30-minute soak. The result is pillowy, tender, and just sweet enough, with a floral finish that lingers. A scatter of slivered pistachios on top adds a little crunch and color if you want to make them feel extra special. Whether you're serving a crowd or just treating yourself, these are the kind of dessert that disappear fast.

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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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