Eggless Gulab Jamun
Soft, syrup-soaked, and perfumed with cardamom and rose water, these little golden spheres are one of the most beloved sweets in South Asian cuisine — and they're completely free of eggs at every step. The dough comes together from milk powder, flour, a touch of baking soda, and butter, which means no binders or egg washes are needed to hold everything together. The real secret is in the technique: low-and-slow frying keeps the centers cooking through evenly while the outside turns a deep, even golden brown, and then a long soak in warm sugar syrup transforms each ball into something pillowy and intensely fragrant. Getting the oil temperature right and rolling the dough without any surface cracks are the two things that make the difference between gulab jamun that holds together beautifully and one that falls apart in the pot. Once they hit that warm syrup, patience is your best tool — a full 30-minute soak lets them plump up and drink in all that cardamom-and-rose-water sweetness. Finish with a scatter of slivered pistachios for a little color and crunch, and you have a dessert that looks and tastes like it came from a proper mithai shop.
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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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