Gulab Jamun

Ingredients

Instructions

1. 1

   Start with the syrup so it is ready and warm when the jamuns are fried. In a small saucepan, combine the sugar, water, crushed cardamom pods, and lemon juice. Bring to a boil over medium heat, stirring just until the sugar dissolves, then simmer for 4-5 minutes until slightly sticky but still thin; it should not reach a heavy syrup stage. Turn off the heat and stir in the rose water. Keep the syrup warm on the lowest heat or cover the pan.

2. 2

   Make the dough. In a bowl, whisk together the milk powder, plain flour, semolina, and baking soda so the raising agent is evenly distributed. Add the melted ghee and rub it in gently with your fingertips. Pour in the milk and bring the mixture together into a very soft dough. Do not knead; press just until no dry patches remain, because overworking makes dense jamuns.

3. 3

   Rest the dough for 5 minutes so the milk powder and semolina hydrate. Then lightly grease your hands and divide the dough into 8 equal portions. Roll each portion into a completely smooth ball with no cracks; tiny cracks will expand during frying. If needed, dampen your fingertips with a drop of milk to smooth the surface.

4. 4

   Heat the ghee for frying in a small deep pan over low to medium-low heat to about 140-150°C. The fat should not be hot enough to brown the balls quickly. Test with one ball: it should sink, then slowly rise with gentle bubbling. Fry all the dough balls in batches or together if your pan is wide enough, turning constantly for even color, until deep golden brown, 6-8 minutes. Slow frying is the key to cooking the centers through.

5. 5

   Lift the fried jamuns out with a slotted spoon, let them sit for 30 seconds, then transfer them straight into the warm syrup. Soak for 10 minutes, turning once or twice, until they swell and soften. Warm syrup and hot-but-not-scorching jamuns help absorption without collapsing them.

6. 6

   Serve the gulab jamun warm, spooning over some syrup and finishing with the chopped pistachios.

Nutrition per serving

Notes

• •Keep the frying temperature low; if the jamuns brown too fast, the centers will stay doughy.
• •The syrup should be warm and fluid, not thick. Thick syrup prevents proper soaking.
• •For the smoothest texture, use full-fat milk powder and measure carefully.
• •These are best served warm, but they can be reheated gently in the syrup.

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