Fructose Free Gulab Jamun
These soft, syrup-soaked dumplings are one of the most beloved sweets in South Asian cuisine, and this version is built entirely from ingredients that keep fructose content in check. The sugar syrup here uses plain granulated sugar — sucrose rather than high-fructose sweeteners or honey — while the dough relies on full-fat milk powder, a little flour, and butter for that melt-in-your-mouth texture that makes these so irresistible. Rose water and cardamom do the heavy lifting on flavor, delivering a floral, warmly spiced depth that feels genuinely luxurious without any fruit-based additions that could cause issues. The slow fry at a controlled low temperature is the real secret — it lets each ball puff up evenly and cook all the way through before the outside deepens to that signature burnished gold. 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 adds a gentle crunch and a little visual drama if you want to dress them up for company. Whether you serve them warm straight from the pot or let them rest to room temperature, this is the kind of dessert that disappears fast.
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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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