Paraben Free Gulab Jamun
These soft, syrup-soaked dumplings are one of the most beloved sweets in South Asian cuisine, and making them from scratch at home means you control every single ingredient that goes into them. The dough comes together from just milk powder, flour, baking soda, butter, and a splash of whole milk — nothing hidden, nothing unnecessary. Frying them low and slow is the real secret here, giving each ball time to cook all the way through and turn that gorgeous deep golden brown before they ever hit the syrup. That syrup is where the magic really happens: cardamom and rose water turn a simple sugar solution into something genuinely fragrant and floral. After a good long soak, the dumplings plump up and become impossibly tender, drinking in every drop of that perfumed sweetness. A scatter of slivered pistachios on top adds a little color and crunch that makes the whole plate look like it came from a proper mithai shop. For anyone navigating ingredient sensitivities tied to preservatives and synthetic additives, cooking this entirely from pantry staples means you know exactly what you're eating — and what you're not.
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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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