Cinnamon Free Gulab Jamun

Total time1 hr 15 min

Prep time20 min

Cook time25 min

5.0

(7)

These soft, syrup-soaked milk dumplings are one of the most beloved sweets in South Asian cuisine, and this version delivers every bit of that melt-in-your-mouth magic. The dough comes together from just milk powder, flour, a touch of baking soda, and butter — simple pantry staples that fry up into pillowy golden spheres. The fragrant sugar syrup is scented with crushed green cardamom and rose water, giving each bite a floral, lightly spiced warmth that feels genuinely luxurious. For anyone who needs to avoid cinnamon, this recipe is a natural fit — there's none hiding in the syrup, the dough, or anywhere else, which isn't always a given with store-bought or restaurant versions of this dessert. The slow fry at a lower oil temperature is the real secret here, coaxing the balls to cook all the way through and expand before they take on that deep, even golden color. After a good long soak in the warm syrup, they plump up beautifully and become almost impossibly tender. A scatter of slivered pistachios on top makes them look as special as they taste.

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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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