Nitrate & Nitrite Free Gulab Jamun
These golden, syrup-soaked dumplings are one of the most beloved sweets in South Asian cuisine, and for good reason — they're pillowy soft, fragrant with cardamom and rose water, and deeply satisfying in every bite. The dough comes together from just milk powder, flour, a touch of baking soda, and butter, which means every ingredient is straightforward and easy to verify. For anyone avoiding preservatives and curing agents, this is exactly the kind of recipe that puts you fully in control — no processed meats, no packaged shortcuts, nothing hidden in a label. The slow fry at a lower oil temperature is the real secret here, giving each ball time to cook through evenly and puff up before developing that gorgeous deep golden crust. After frying, they go straight into warm syrup and soak until plump and glossy, absorbing all that floral sweetness right to the center. A scatter of slivered pistachios on top adds a little color and crunch if you want to dress them up for guests. Whether you serve them warm from the pot or at room temperature a few hours later, they hold up beautifully and taste like something from a proper sweet shop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!