Gulab Jamun

Method

1. 01

   Make the syrup first. Combine 300 g sugar, 360 ml water, and 5 crushed cardamom pods in a wide saucepan. Simmer until the sugar dissolves and the syrup feels lightly sticky between two cooled fingers, but do not cook it to a thick thread. Stir in 1 teaspoon lemon juice and 1 1/2 teaspoons rose water, then keep the syrup warm off the heat.

   ⏱ 8 min
2. 02

   In a bowl, mix 130 g milk powder, 45 g flour, 1/8 teaspoon baking soda, and a pinch of salt until evenly combined. Rub in 1 tablespoon melted ghee, then add 1 tablespoon yogurt and just enough of the 45 ml milk to bring the mixture together as a soft, slightly tacky dough. Mix gently and stop as soon as no dry patches remain.

   
3. 03

   Cover the dough and rest it for 10 minutes. Grease your palms lightly, divide the dough into 14-16 small portions, and roll each one into a smooth crack-free ball. Keep them small because they expand while frying and soaking.

   ⏱ 10 min
4. 04

   Heat 5-6 cm of oil, using about 700 ml, in a deep saucepan over medium-low heat. Test with a tiny piece of dough: it should sink briefly, rise slowly, and bubble without browning immediately. If it darkens fast, lower the heat before adding the shaped balls.

   
5. 05

   Fry the balls in batches, leaving room for them to move. Turn them gently and often, keeping the oil at medium-low heat, until they are evenly deep golden brown and cooked through, about 6-8 minutes per batch. Drain briefly on paper towels.

   ⏱ 8 min
6. 06

   Let the fried jamuns cool for 2-3 minutes, then slide them into the warm syrup. The syrup should be warm, not boiling hot, so the balls soak without collapsing. Cover and soak for at least 2 hours, turning once or twice, until the centers are soft and syrupy.

   ⏱ 120 min
7. 07

   Serve the gulab jamun warm or at room temperature with extra syrup spooned over the top. Garnish with 20 g sliced pistachios just before serving.