Gulab Jamun

Ingredients

• milk powder (full-fat)1 cup
• all-purpose flour3 tbsp
• baking soda1/8 tsp
• ghee1 tbsp, melted, plus more for frying (about 2 cups)
• whole milk3-4 tbsp, lukewarm
• granulated sugar2 cups
• water2 cups
• green cardamom pods6, lightly crushed
• rose water1 tsp
• saffron threadspinch
• slivered pistachios2 tbsp, for garnish

Steps

1. 1

   Make the syrup first.

   Combine sugar, water, and crushed cardamom in a wide saucepan. Bring to a simmer, stirring until the sugar dissolves, then cook 4 minutes — you want syrup, not caramel, with no thread. Stir in saffron and rose water. Keep warm off heat.

2. 2

   Whisk dry ingredients and add milk.

   Whisk milk powder, flour, and baking soda in a bowl. Rub in the 1 tbsp melted ghee with your fingertips until sandy. Add milk 1 tbsp at a time, mixing just until a soft, slightly sticky dough comes together. Do not knead.

3. 3

   Rest dough and roll balls.

   Cover and rest 10 minutes. Lightly grease your palms with ghee and roll into 18 smooth balls, each about the size of a marble. Any cracks on the surface will split open in the oil.

4. 4

   Heat ghee to 275°F / 135°C.

   Heat 2 cups ghee in a deep saucepan to 275°F / 135°C — distinctly cool for frying. Drop a test ball in: it should sink, then rise gently after 30 seconds.

5. 5

   Fry the balls in ghee.

   Slide in 6 balls at a time. Don't touch them for the first minute, then nudge gently with a slotted spoon, swirling the ghee to keep them rolling. Fry until evenly deep brown, 7-8 minutes. Lift out with a slotted spoon and let drip for a few seconds.

6. 6

   Soak jamuns in warm syrup.

   Drop the hot jamuns directly into the warm syrup. Repeat with the remaining balls. Let soak at least 1 hour — they'll plump up nearly double. Serve warm, scattered with pistachios.