Gulab Jamun

Instructions

1. Step 1

   Combine the sugar, water, cardamom, and lemon juice in the saucepan. Bring to a gentle boil over medium heat, then cook over low heat until the sugar has dissolved and the syrup is lightly sticky.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Granulated Sugar, 1.0 gr Ground Cardamom, 5.0 ml Lemon Juice, 500.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat and stir in the rose water. Cover and keep it warm while preparing the dumplings.

   Ingredients used: 10.0 ml Rose Water

   Cookware: saucepan

3. Step 3

   Combine the milk powder, flour, and baking powder in the mixing bowl.

   Ingredients used: 30.0 gr All-Purpose Flour, 2.0 gr Baking Powder, 150.0 gr Milk Powder

   Cookware: mixing bowl

4. Step 4

   Add the ghee and rub it into the dry ingredients until evenly dispersed.

   Ingredients used: 15.0 ml Ghee

   Cookware: mixing bowl

5. Step 5

   Add the milk and mix gently just until a soft, slightly tacky dough forms. Let the dough rest for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 90.0 ml Whole Milk

   Cookware: mixing bowl

6. Step 6

   Divide the dough into 16 equal portions and roll each portion into a smooth, crack-free ball.

   Cookware: mixing bowl, plate

7. Step 7

   Pour the oil into the deep frying pan and heat it over medium heat to 150°C. Reduce to low heat to maintain the oil between 145°C and 155°C.

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: deep frying pan, Kitchen thermometer

8. Step 8

   Fry the balls in two batches, turning them frequently with the slotted spoon, until evenly deep golden brown. Allow the oil to return to 150°C between batches.

   Timer: 8 min (fixed)

   Cookware: deep frying pan, Kitchen thermometer, slotted spoon

9. Step 9

   Drain the fried balls briefly, then place them in the warm syrup. Cover and soak until tender and fully infused.

   Timer: 120 min (fixed)

   Cookware: plate, saucepan, slotted spoon