Gelatin 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 is made entirely from pantry staples — no animal-derived setting agents anywhere in sight. The dough comes together from full-fat milk powder, a little flour, and butter, giving each ball a tender, almost melt-in-your-mouth texture once it has soaked up the fragrant cardamom and rose water syrup. That slow fry at a lower temperature is the real secret here: it lets the centers cook all the way through while the outside turns an even, deep golden brown. Skipping the high heat also means the balls expand gradually and stay intact, so you get that signature plump, pillowy result every time. After a good long soak in the warm syrup, they drink up every drop of floral sweetness and become genuinely irresistible. A scatter of slivered pistachios on top adds a little color and crunch that makes the whole plate look like it came straight from a mithai shop. Whether you serve them warm or at room temperature, these are the kind of dessert that disappears 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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