Gulab Jamun

Ingredients

Instructions

1. 1

   Make the syrup first (it needs to cool before the gulab jamun go in): combine 2 cups sugar, 1.5 cups water, 5 green cardamom pods (cracked), 1 tablespoon rose water, and a pinch of saffron in a saucepan. Bring to a boil, simmer 5 minutes, then turn off heat. Cool to lukewarm.

2. 2

   Make the dough: in a bowl, mix 1 cup of full-fat milk powder, ¼ cup of all-purpose flour, ¼ teaspoon baking soda, and 2 tablespoons of ghee. Rub the ghee in with your fingers until uniform.

3. 3

   Slowly add 3-4 tablespoons of warm milk, mixing gently. The dough should just come together — soft and slightly sticky, not firm. Overworking makes hard gulab jamun. Rest 5 minutes.

4. 4

   Wet your palms with a tiny bit of ghee. Take small portions of dough and roll into smooth balls (about the size of large marbles, 1 inch diameter). They puff to twice the size during frying and syrup soak, so don't make them too big. No cracks — a cracked ball means hard inside.

5. 5

   Heat 2 inches of oil or ghee to 280°F (140°C) — much lower than other fried foods. Too hot and the outside browns while the inside stays raw. Fry the balls slowly, stirring gently, for 4-5 minutes until deep golden brown all over.

6. 6

   Drain the fried balls briefly, then transfer immediately to the warm syrup. Submerge fully. Let soak at least 2 hours (overnight is better) — the syrup should fully penetrate. Serve at room temperature or slightly warm.