Soft Gulab Jamun

Steps

1. 1.

   1.

   Make The Syrup First** Combine sugar, water, and cardamom in a pot. Boil 5–6 minutes until slightly sticky but still pourable (one-string stage is fine if you know it; otherwise just slightly thick). Stir in rose water and saffron if using. Keep warm on the lowest heat. Soft gulab jamun needs warm syrup, not cold.

2. 2.

   Mix The Dough

   Whisk milk powder, flour, baking powder, and salt. Rub in ghee. Add warm milk a spoon at a time until a soft dough forms. Stop as soon as it comes together. Rest covered 5–10 minutes. Do not over-knead.

3. 3.

   Shape Smooth Balls

   Grease palms lightly. Divide into 16 pieces. Roll into smooth balls with no cracks. Cracks mean oil seeps in and the jamun splits. Keep covered so they do not dry out.

4. 4.

   Fry Low And Slow

   Heat oil or ghee over low-medium. Test with a tiny scrap: it should rise slowly with gentle bubbles. Fry balls in batches, stirring gently so they brown evenly, 6–8 minutes until deep golden brown. Drain briefly.

5. 5.

   Soak Soft Gulab Jamun

   Drop hot jamuns into warm syrup. Press them under gently with a spoon. Soak at least 1 hour, turning once. Centers stay soft when syrup is warm and soak time is long enough.

6. 6.

   Serve

   Serve at room temp or slightly warm. Spoon extra syrup over each. Leftover syrup keeps them moist in the fridge.