Gulab Jamun

Golden, spongy spheres soaked in cardamom syrup that beads when sliced. The texture is melt-in-the-mouth, almost creamy at the center, with a floral rose scent balancing the richness of the ghee.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 931
• Protein: 19 g
• Carbs: 136 g
• Fat: 35 g

Ingredients

• 200 g Whole milk powder ( sifted )
• 50 g Wheat flour ( all-purpose )
• 1 pinch Baking soda
• 2 tbsp ghee ( room temperature )
• 50 g Plain Greek yogurt ( whisked )
• 400 g White sugar
• 400 ml Mineral water
• 4 piece cardamom ( whole and crushed )
• 1 tbsp rose water
• 500 ml Peanut oil ( for frying )
• 100 g Khoya ( finely crumbled )
• 1 pinch Saffron ( infused in the syrup )

Instructions

1. Syrup preparation

   In a saucepan, mix white sugar, mineral water, saffron, and crushed cardamom pods. Bring to a boil then simmer for 10 minutes. The syrup should be slightly sticky between fingers, without forming a thread. Remove from heat and add rose water.

2. Making the dough

   Mix milk powder, crumbled khoya, wheat flour, and baking soda. Incorporate melted ghee by rubbing with fingers to obtain a sandy texture. Gradually add yogurt. Work the dough quickly: it should be soft and slightly moist, without sticking to hands.

3. Shaping the balls

   Divide the dough into small walnut-sized portions. Roll between palms to form perfectly smooth balls. If there are cracks, the ball will burst during frying. If the dough dries out, add a few drops of milk.

4. Slow frying

   Heat oil in a skillet over medium-low heat. Drop the balls. They should sink then slowly rise to the surface. Continuously baste with hot oil for even coloring. Remove when they are a deep, uniform golden brown.

5. Final soaking

   Immediately plunge the hot balls into the still-warm syrup. Let rest for at least 2 hours. The balls will absorb the liquid, swell, and become tender to the core.

Chef's tips

• Do not over-knead the dough, or the balls will turn out rock hard.
• Oil temperature is key: too hot and the center stays raw; too cold and they will absorb too much fat.

Storage

Store in their syrup in the refrigerator for up to 5 days. Serve warm for the best texture.