Pescatarian Gulab Jamun
These pillowy, syrup-soaked spheres are one of the most beloved desserts across South Asia, and for good reason — they're rich, fragrant, and melt in your mouth in the most satisfying way. The dough comes together from milk powder, a little flour, and butter, then gets fried low and slow until deeply golden before being dropped straight into a warm cardamom and rose water syrup. That slow fry is the real secret here, coaxing the centers to cook through evenly while the outsides develop that signature caramel color. The syrup soak is where the magic really happens — given at least 30 minutes, the balls plump up and drink in all that floral, lightly spiced sweetness. There's nothing in this recipe that conflicts with a pescatarian lifestyle; it's built entirely on dairy, flour, and pantry staples, so no substitutions or workarounds are needed. A scatter of slivered pistachios on top adds a gentle crunch and a pop of color that makes the whole plate look like it came from a proper mithai shop. Whether you serve them warm straight from the syrup or let them cool to room temperature, they're the kind of dessert that disappears 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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