Gulab Jamun Recipe

Ingredients

Syrup: 2½ cups water 2 cups sugar 1 Tbsp Rose water 1 or 2 pods of cardamom

Jamun: 2 cups instant nonfat dried milk powder 1½ Tbsp self-rising flour ½ cup warm milk, as needed 1 tsp ghee or unsalted butter Ghee or Oil for deep frying (I simply used canola oil)

Preparation

1. Syrup:Bring the sugar and water to a boil over moderate heat, stir well till sugar dissolves, raise the heat to high and boil for about 4-5 minutes; off heat stir in rose water and crushed cardamom pod, set aside
2. Jamun:
   • heat sufficient oil for deep frying to a moderate 225°F - if oil is too hot, the outside will char and darken before the inside is cooked
   • combine the jamun ingredients, adding a little of the milk at a time till the dough comes together soft and pliable
   • grease your palms and pinch off small portions of the dough and roll into about 24 balls
   • deep fry in batches till golden brown on the outside and cooked through on the inside, controlling the oil temperature appropriately as needed
3. gently drop the fried balls into the syrup and allow them to sit for at least 2 hours before serving; refrigerate if serving cold