High Fructose Corn Syrup Free Gulab Jamun
Soft, syrup-soaked, and impossibly fragrant, these little milk-powder dumplings are one of the most beloved sweets in South Asian cuisine — and this version keeps things beautifully clean. The syrup is built from scratch with just granulated sugar, water, crushed cardamom, and a splash of rose water, so you know exactly what's going into every bite without any processed sweeteners hiding in the mix. Store-bought versions and packaged mixes often rely on additives and corn-derived syrups to extend shelf life, but making these at home means the ingredient list stays short and honest. The dough itself comes together from milk powder, a little flour, baking soda, butter, and whole milk — simple pantry staples that fry up into pillowy, golden spheres with a tender crumb that practically drinks up the warm syrup. The low-and-slow frying technique is the real secret here: keeping the oil between 300–320°F ensures the centers cook through before the outside gets too dark, giving you that signature soft, melt-in-your-mouth texture. A 30-minute soak in the warm cardamom-rose syrup is non-negotiable — that's where the magic happens as each ball plumps up and turns glossy. Finish with a scatter of slivered pistachios for a little color and crunch, and you've got a showstopper dessert that's as satisfying to make as it is to eat.
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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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