Gulab Jamun

Instructions

1. 1 Make the sugar syrup first by dissolving sugar in water over medium heat. Add the cardamom pods and saffron. Bring to a boil, then simmer for eight minutes until slightly thickened. Add rose water, remove from heat, and keep warm. The syrup must be warm when the fried balls are soaked.
2. 2 Combine the milk powder, flour, and baking soda in a bowl. Add the softened ghee and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs. Gradually add the milk, one tablespoon at a time, mixing gently.
3. 3 Knead very gently into a soft, smooth dough. Do not overwork the dough or the gulab jamun will be hard and dense rather than melt-in-your-mouth soft. The dough should be slightly sticky and come together easily without cracking at the edges.
4. 4 Divide the dough into sixteen equal pieces and roll each between your palms into perfectly smooth balls with no cracks on the surface. Any cracks will cause the balls to split open during frying. If cracks appear, add a tiny drop of milk and re-roll.
5. 5 Heat oil or ghee for deep-frying to 130C, which is lower than typical frying temperatures. This low heat is essential so the gulab jamun cook through to the centre without burning on the outside. Fry in batches of four, turning constantly for even browning.
6. 6 Fry for seven to eight minutes, turning very frequently with a slotted spoon, until the balls are uniformly deep brown on all sides. They will expand slightly during frying. Remove and immediately place into the warm sugar syrup.
7. 7 Let the gulab jamun soak in the warm syrup for at least two hours, turning occasionally so they absorb syrup evenly and swell to nearly double their fried size. Serve warm or at room temperature, garnished with chopped pistachios and a spoonful of the fragrant syrup.