Yeast Free Gulab Jamun
These soft, syrup-soaked milk dumplings are one of the most beloved sweets in South Asian cuisine, and the good news is they have never needed yeast to be absolutely extraordinary. The dough comes together from just milk powder, a little flour, baking soda, and butter — no fermentation, no rising time, no waiting around. What makes this recipe work is the low-and-slow fry: keeping the oil between 300 and 320°F lets each ball cook all the way through and puff up gently before turning that gorgeous deep golden brown. Then they go straight into a warm cardamom-and-rose-water syrup, where they soak and plump into something almost impossibly tender and fragrant. The rose water adds a floral note that feels luxurious without being overpowering, and a handful of slivered pistachios on top makes the whole plate look like it came from a proper mithai shop. The technique is straightforward once you understand the temperature rules, and the result is a dessert that genuinely impresses every single time.
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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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