Macadamia Free 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 are surprisingly achievable at home. The dough comes together from milk powder, a touch of flour, and butter, then gets fried low and slow until deeply golden before taking a long soak in fragrant sugar syrup. That patient fry at a lower temperature is the real secret: it lets the centers cook through while the outside develops an even, caramel-colored crust. Anyone avoiding tree nuts can enjoy these freely, since the entire recipe — from the dough to the syrup — relies on dairy, pantry staples, and warm spices, with only an optional pistachio garnish that is easy to skip. The rose water and cardamom syrup does most of the heavy lifting on flavor, turning simple ingredients into something that tastes genuinely special. Serve them warm and watch them disappear 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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