Gulab Jamun

Ingredients

• 1 cup milk powder (full-fat)
• ¼ cup all-purpose flour
• 2 tablespoons butter, melted
• 2 tablespoons plain yogurt
• 2 whole cardamom pods, crushed (seeds only)
• 2 cups sugar
• 2.5 cups water
• 1 tablespoon rose water

Instructions

1. 1

   Pour 2.5 cups water into a medium saucepan and bring to a boil over high heat — you'll see large rolling bubbles covering the surface, about 5 minutes.

2. 2

   Add 2 cups sugar to the boiling water and stir with a wooden spoon until every sugar grain dissolves, about 2 minutes — the liquid will look clear and glossy.

3. 3

   Remove the pan from heat and stir in 1 tablespoon rose water until well combined, then set the pan aside to cool completely, about 15 minutes.

4. 4

   Pour 1 cup milk powder into a medium mixing bowl, breaking up any clumps with your fingers as you add it — it should look like fine flour.

5. 5

   Add 0.25 cup all-purpose flour and 2 crushed cardamom seeds (discarding the pod) to the milk powder, then stir together with a wooden spoon until uniform, about 20 seconds.

6. 6

   Pour 2 tablespoons melted butter and 2 tablespoons yogurt into the mixture, then stir and knead with your fingers until the dough feels like wet clay that holds together when pinched, about 1 minute.

7. 7

   Pinch off a piece of dough about the size of a marble (roughly 0.75 inches across) and roll it between your palms using gentle pressure and circular motions until it forms a smooth, crack-free ball; repeat until all dough is used — you should have 16–18 balls.

8. 8

   Pour enough neutral oil into a deep, heavy-bottomed saucepan (or small Dutch oven) to reach 2 inches up the sides — about 1.5 to 2 cups depending on pan width.

9. 9

   Heat the oil over medium-high heat until it shimmers and a tiny piece of dough sizzles immediately when dropped in, about 3–4 minutes — the oil should be 325°F if using a thermometer.

10. 10

    Carefully lower 4–5 dough balls into the hot oil using a slotted spoon, spacing them apart so they don't touch; they will sink at first, then bob to the surface.

11. 11

    Once the balls float to the top, stir them gently with a slotted spoon once every 20 seconds, rotating them so all sides turn the same warm honey-brown color, about 2 minutes total per batch.

12. 12

    Lift the fried balls out with a slotted spoon and drop them directly into the cooled syrup — they will soak up the liquid and soften; repeat until all balls are fried and soaked.

13. 13

    Let the gulab jamun sit in the syrup at room temperature for at least 30 minutes before serving — this allows the syrup to fully soak in and the flavors to meld.

14. 14

    Scoop the gulab jamun into bowls with some of the syrup and serve warm or at room temperature.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• medium saucepan
• deep heavy-bottomed saucepan or small Dutch oven (3–4 quart capacity)
• slotted spoon
• instant-read thermometer (optional but helpful)
• serving spoon

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