Gulab Jamun
Indian milk-solid dumplings fried slowly at low heat so they cook through to the center, then soaked in a cardamom and rose syrup until they swell and turn spongy.
- 1
Bring the sugar, water, cardamom pods, and saffron to a boil, then simmer 5 minutes, until slightly syrupy but still thin. Stir in the rose water and keep the syrup warm.
- 2
Whisk the milk powder, flour, and baking soda together, then rub in the melted ghee until the mixture feels sandy.
- 3
Add the milk a tablespoon at a time, mixing gently, until a soft dough just comes together. Do not knead it. Rest 10 minutes.
- 4
Roll into 16 balls about 1 inch across, working each between lightly greased palms until completely smooth. Any crack or seam will split open in the oil.
- 5
Heat the frying ghee to 275°F, low enough that a ball takes about a minute to rise to the surface. Fry six at a time, swirling the pan and turning often, 6 to 8 minutes, until deep and evenly browned.
- 6
Drain briefly, then slide the hot balls into the warm syrup. Soak at least 30 minutes, until swollen and saturated to the middle. Serve warm or at room temperature.
Ingredients
- 1 1/2 cups sugar, for the syrup
- 1 1/2 cups water, for the syrup
- 6 green cardamom pods, cracked
- 1 pinch saffron threads
- 1 teaspoon rose water
- 1 cup nonfat dry milk powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee, melted
- 5 tablespoons whole milk, plus more as needed
- 3 cups ghee, for frying
Instructions
- 1
Bring the sugar, water, cardamom pods, and saffron to a boil, then simmer 5 minutes, until slightly syrupy but still thin. Stir in the rose water and keep the syrup warm.
- 2
Whisk the milk powder, flour, and baking soda together, then rub in the melted ghee until the mixture feels sandy.
- 3
Add the milk a tablespoon at a time, mixing gently, until a soft dough just comes together. Do not knead it. Rest 10 minutes.
- 4
Roll into 16 balls about 1 inch across, working each between lightly greased palms until completely smooth. Any crack or seam will split open in the oil.
- 5
Heat the frying ghee to 275°F, low enough that a ball takes about a minute to rise to the surface. Fry six at a time, swirling the pan and turning often, 6 to 8 minutes, until deep and evenly browned.
- 6
Drain briefly, then slide the hot balls into the warm syrup. Soak at least 30 minutes, until swollen and saturated to the middle. Serve warm or at room temperature.