Indian Gulab Jamun

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the rose water and cardamom.

To assemble

1. 3
   Mix the milk powder, flour and baking powder, add the milk and butter and knead into a dough that is soft, neither dry nor sticky.
2. 4
   Heat the oil to 175°C (345°F) and shape the dough into the size of a walnut, with greased hands, without cracks, balls and drop them into the oil.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
3. 5
   Fry over low heat 8–10 minutes, until the dough browns, and drain.

   Stove
4. 6
   Transfer the balls straight into the hot syrup and leave them in it at least 1 hour before serving, until they soak up the syrup and swell.