Indian Rose Syrup Dumplings with Cream

Ingredients

• 1 cup whole milk powder
• ¼ cup all-purpose flour
• 3 tablespoons ghee, plus more for frying
• ¼ cup whole milk
• ¼ teaspoon ground cardamom
• 1.5 cups granulated sugar
• 1.5 cups water
• 1 tablespoon rose water
• 4 whole whole green cardamom pods
• 2 cups whole milk
• ½ cup sweetened condensed milk
• ¼ teaspoon ground cardamom
• 2 tablespoons slivered almonds
• 1 tablespoon ghee

Instructions

1. 1

   In a medium bowl, combine 1 cup whole milk powder, 0.25 cup all-purpose flour, and 0.25 teaspoon ground cardamom. Mix these dry ingredients together with a fork, breaking up any lumps in the milk powder.

2. 2

   Pour 3 tablespoons melted ghee into the dry mixture and stir with a fork until the mixture resembles breadcrumbs with no dry streaks.

3. 3

   Slowly add 0.25 cup whole milk, one tablespoon at a time, stirring gently until the dough just comes together. The dough should be soft, smooth, and slightly sticky — like play dough. Do not overwork it, as this will make the jamuns dense and hard.

4. 4

   Using slightly dampened hands, roll the dough into 12 balls about the size of large marbles (roughly 0.75 inch in diameter). Keep the balls on a plate and do not refrigerate — they should be used at room temperature.

5. 5

   In a heavy-bottomed medium saucepan, combine 1.5 cups granulated sugar and 1.5 cups water over medium heat. Crush 4 whole green cardamom pods lightly with the side of a knife and add to the pan. Stir until the sugar dissolves completely, then bring to a boil.

6. 6

   Once boiling, immediately reduce heat to low and simmer gently for 3-4 minutes until the syrup thickens slightly — it should coat the back of a spoon lightly. Remove from heat and stir in 1 tablespoon rose water. Set aside to cool for 5 minutes.

7. 7

   Pour enough ghee into a heavy-bottomed medium saucepan or kadai to reach a depth of 2.5 inches. Heat over medium-low heat until a thermometer reaches 300°F. The oil should shimmer but not smoke — this low temperature is essential so the outsides don't burn before the insides cook through.

8. 8

   Gently slide 4-5 gulab jamun balls into the hot ghee (do not crowd the pan). They will sink at first, then slowly float to the surface as they cook. Using a slotted spoon, gently rotate them every 30 seconds so they brown evenly on all sides. After 3-4 minutes total, they should be deep golden brown all over — listen for a gentle, steady sizzle.

9. 9

   Using a slotted spoon, transfer the cooked gulab jamun directly into the warm sugar syrup. The syrup should still be warm but not piping hot, so the jamuns absorb the liquid and swell. Repeat with the remaining batches, frying 4-5 at a time.

10. 10

    Let the gulab jamun rest in the syrup for at least 10 minutes — during this time they will puff up and absorb the rose and cardamom flavors. You can prepare them up to 4 hours ahead and keep them in the syrup at room temperature.

11. 11

    Pour 2 cups whole milk into a heavy-bottomed large saucepan or deep skillet. Bring to a simmer over medium heat, stirring occasionally, and cook for 8-10 minutes until the milk reduces to about 1.5 cups and darkens slightly to a pale caramel color. You should see a thin layer of cream forming on top.

12. 12

    Reduce heat to low and stir in 0.5 cup sweetened condensed milk and 0.25 teaspoon ground cardamom until fully combined. Simmer gently for 2 more minutes, then remove from heat and let cool to room temperature.

13. 13

    In a small skillet, warm 1 tablespoon ghee over medium heat. Add 2 tablespoons slivered almonds and toast, stirring constantly, for 1-2 minutes until golden brown and fragrant. Transfer to a small plate.

14. 14

    Pour a pool of room-temperature or chilled rabri onto each serving bowl or plate. Using a slotted spoon, place 3 gulab jamun in the center of each portion, spooning some of the rose syrup over them. Garnish with the toasted almonds and serve immediately.

Tools you’ll need

• medium bowl
• fork
• medium saucepan
• instant-read thermometer
• heavy-bottomed medium saucepan or kadai
• slotted spoon
• small skillet
• large saucepan or deep skillet
• knife

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