Citric Acid Free Gulab Jamun

Total time1 hr 15 min

Prep time20 min

Cook time25 min

5.0

(7)

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 every bite. The dough comes together from milk powder, a little flour, and butter, then gets fried low and slow until each ball turns an even, deep golden brown before being dropped straight into a warm cardamom and rose water syrup. That slow fry is the real secret: it lets the centers cook through gently while the outside develops just enough color without burning. Many classic versions of this dessert call for ingredients that can sneak in unwanted additives, but this recipe keeps things beautifully straightforward — every component is clean and easy to verify. The syrup is simply sugar, water, cardamom, and rose water, so there's nothing hidden to second-guess. After a good long soak, the balls plump up and drink in all that floral sweetness, becoming almost impossibly tender. Scatter a few slivered pistachios on top and you have a showstopper dessert that looks far more complicated than it actually is.

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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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