Mushroom Free Gulab Jamun
These soft, syrup-soaked milk dumplings are one of the most beloved sweets in South Asian cuisine, and for good reason — they're pillowy, fragrant, and deeply satisfying in every bite. The dough comes together from milk powder, a little flour, and butter, then gets fried low and slow until each ball turns a rich, even golden brown. That careful frying temperature is the real secret here, giving the centers time to cook through before the outside sets. From there, the balls go straight into a warm cardamom and rose water syrup, soaking up every drop until they plump into something almost impossibly tender. This is naturally free from any fungal ingredients — no broths, no umami boosters, no hidden extras to second-guess — just clean, straightforward pantry staples doing beautiful work. A scatter of slivered pistachios on top adds a little color and crunch if you want to dress things up for guests. Whether you serve them warm straight from the syrup or let them rest to room temperature, they 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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