Gulab Jamun

Method

1. 01

   Cook a light sugar syrup

   Combine sugar, water, and cardamom. Bring to a boil, then simmer 6–7 minutes until fully clear and slightly tacky but below one-thread stage. Turn off heat and cool to 55–60°C.

   

2. 02

   Mix the dry dough base

   Sift milk powder, flour, and baking soda twice. Rub in ghee for 2 minutes until evenly sandy with no visible lumps.

   

3. 03

   Bring together a soft dough

   Add milk 15 ml at a time, folding without kneading, until a very soft dough just holds. Cover and rest 10 minutes; it should be pliable, not sticky or cracked.

   

4. 04

   Roll crack-free balls

   Divide into sixteen 18–20 g pieces. With lightly greased palms or between two small bowls, roll each into a perfectly smooth ball; pinch out every crack and keep covered.

   

5. 05

   Fry slowly from low heat

   Heat oil to 140–145°C. Fry 6–8 balls at a time for 7–10 minutes, moving oil gently around them so they rotate, until evenly medium-brown; hold below 155°C so centres cook.

   

6. 06

   Soak in warm syrup

   Rest fried balls on a rack 2 minutes, then add to syrup at 55–60°C. Stir in rose water, cover, and soak at least 2 hours; boiling syrup makes the surface collapse.

   

7. 07

   Check absorption and serve

   Cut one ball: syrup should reach the centre with no dry pale core. Warm portions gently to 45–50°C or serve at room temperature, garnished with pistachio.