Gulab Jamun

Method

1. 1

   Dissolve the sugar in the water with the cardamom, boil 5 minutes to a light syrup, then take off the heat and add the rose water. Keep warm.

2. 2

   Mix the milk powder, flour and baking soda, rub in the ghee, then bring together with milk into a soft, slightly sticky dough. Do not knead.

   💡 Overworking builds gluten and makes the jamuns dense — stop the moment the dough holds together.

3. 3

   Rest the dough 10 minutes, then grease your palms and roll into 18 completely smooth balls.

   💡 Any surface crack becomes a rupture in the fryer — re-roll until seamless.

4. 4

   Heat the oil to just 140°C. Fry the balls in batches, nudging them constantly, until evenly deep brown, 6–7 minutes per batch.

5. 5

   Slip the hot jamuns straight into the warm syrup and soak at least 1 hour, until swollen and saturated.

6. 6

   Serve warm, two to a bowl, with a spoonful of syrup.