Gulab Jamun

Soft milk-solid dumplings soaked in fragrant rose-cardamom syrup.

Ingredients

• For the jamuns:
• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee
• 1/4 cup warm milk (as needed)
• Oil or ghee for frying
• For the syrup:
• 1.5 cups sugar
• 1.5 cups water
• 4 green cardamoms
• 1 tsp rose water
• A few saffron strands (optional)

Instructions

1. Make the syrup first: boil sugar, water and cardamom for 5 minutes. Add rose water and saffron. Keep warm.
2. Mix milk powder, flour and baking soda. Rub in the ghee.
3. Add warm milk gradually to form a soft, smooth dough. Rest 10 minutes.
4. Roll into small, crack-free balls (about 20).
5. Heat oil on LOW heat and fry the balls slowly, stirring gently, until deep golden - about 10-12 minutes.
6. Drain and immediately drop into the warm syrup.
7. Soak for at least 2 hours before serving. Serve warm or at room temperature.