Walnut Free Gulab Jamun
Soft, golden, and soaked in a fragrant cardamom-and-rose-water syrup, these little dumplings are one of the most beloved sweets in South Asian cuisine — and for good reason. The dough comes together from milk powder, a touch of flour, and butter, then gets fried low and slow until each ball is a deep, even amber before being dropped straight into the warm syrup to plump and absorb all that perfumed sweetness. The key to getting them right is patience: a lower frying temperature lets the centers cook through without the outside burning, and a generous soak time transforms the texture into something almost impossibly tender. Many traditional versions get topped with chopped walnuts, but this recipe skips them entirely — the optional slivered pistachios offer a delicate crunch and a pop of color without any concern about tree-nut cross-over for those avoiding walnuts specifically. Whether you serve them warm straight from the syrup or let them rest to room temperature, they're the kind of dessert that disappears fast. A garnish of pistachios and the heady scent of rose water make the finished dish feel genuinely celebratory, no special occasion required.
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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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