Gulab Jamun

Let's Cook

1. Step 1.

   In a saucepan over medium heat, combine 200g caster sugar, 100ml water, a few strands of saffron, and 2 green cardamom pods. Bring to a boil, then add 1/4 tsp rosewater and cook for 2 minutes. Remove from heat and set aside.

2. Step 2.

   In a mixing bowl, combine 125g milk powder, 35g plain flour, a small pinch of salt, and 1/8 tsp baking powder. Add 1 tsp ghee, 1 tbsp plain yogurt, and 1 tbsp whole milk. Mix with your fingers until a soft, sticky dough forms. Cover and let rest for 10 minutes.

3. Step 3.

   After resting, give the dough a quick mix. Grease your fingers with a little ghee and roll the dough into 12 smooth balls. Set aside.

4. Step 4.

   In a medium saucepan, add about 5cm (2 inches) of vegetable oil and heat over medium heat. To test the oil, drop a small piece of dough into it; it should sizzle and float to the top without browning.

5. Step 5.

   Fry the gulab jamun in three batches until golden brown all over, about 2-3 minutes per batch. Drain on paper towels. Warm the sugar syrup, then add the fried gulab jamun and turn off the heat. Let sit for at least 3 hours before serving. Serve with syrup, sprinkled with dried rose petals and crushed pistachios.