Gulab jamun

Method

1. 1

   Step 1

   Simmer the sugar (opens in a new tab), water and cardamom (opens in a new tab) for 5 minutes until slightly sticky (not stringy). Add the rose water (opens in a new tab) and saffron (opens in a new tab) and keep warm.

   • 7 min
   • medium heat
   • Saucepan (opens in a new tab)

   Food safety: Sugar syrup is far hotter than boiling water and sticks to skin; handle it carefully and keep children away.

2. 2

   Step 2

   Mix the milk powder (opens in a new tab), flour and baking soda (opens in a new tab), rub in the ghee (opens in a new tab), then add milk (opens in a new tab) a spoonful at a time and gather into a soft, smooth, slightly sticky dough without kneading. Rest 5 minutes.

   • 8 min
   • Mixing bowl (opens in a new tab)

   

3. 3

   Step 3

   Grease your palms and roll into 18 smooth, crack-free balls about 2.5 cm across.

   • 8 min

   Cracks open up in the oil — roll until the surface is perfectly smooth.

4. 4

   Step 4

   Heat the oil to about 140 °C — low. Fry the balls in batches, nudging the oil over them rather than touching them, for 8–10 minutes until evenly deep golden-brown. Too hot and they brown outside but stay raw inside.

   • 20 min
   • 140°C · oil, low and steady
   • low heat
   • Wok (opens in a new tab)
   • Slotted spoon (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Use a deep, heavy pan no more than a third full of oil, keep a lid nearby and never leave hot oil unattended.

5. 5

   Step 5

   Drain for a few seconds and drop straight into the warm syrup. Soak at least 2 hours, until they double in size and are soft right through. Serve warm or at room temperature with pistachios (opens in a new tab).