Gulab Jamun

Method

1. 1

   About Gulab Jamun: These are deep fried milk solid dumplings soaked in fragrant rose and cardamom sugar syrup. They are served at every Indian celebration. The key is getting the dough consistency right and frying at the correct low temperature.

2. 2

   Make the sugar syrup first: This must be ready before you fry the jamuns so they can be soaked immediately. Combine 2 cups sugar and 1.5 cups water in a pot. Bring to a boil, stirring until sugar dissolves. Add half tsp cardamom powder, 1 tbsp rose water and a few saffron strands. Simmer for 5 minutes until slightly sticky — it should not form a thread, just be lightly syrupy. Keep warm on lowest heat.

3. 3

   Make the dough: Take 1 cup khoya (also called mawa — dried milk solids available at Indian sweet shops or grocery stores). If unavailable use half cup milk powder plus 2 tbsp butter as substitute. Crumble the khoya and mix with 3 tbsp maida (all-purpose flour), half tsp baking powder and 2 tbsp milk. Knead very gently for 2-3 minutes to a smooth, soft dough. Do not over-knead as this develops gluten and makes the jamuns tough.

4. 4

   Test the dough: The dough should be soft, slightly sticky and hold its shape when rolled into a ball. If too dry add milk a few drops at a time. If too wet add a little flour. A small ball should not crack when rolled.

5. 5

   Shape the jamuns: Divide the dough into 20-22 equal portions. Roll each portion between your palms into a smooth ball with no cracks on the surface. Cracks cause them to break during frying. You can also shape into small ovals.

6. 6

   Heat the oil: Pour oil into a deep pan to about 10cm depth. Heat on low-medium heat. This is critical — gulab jamun must be fried on LOW heat. Test by dropping a small piece of dough — it should rise slowly to the surface and turn golden in about 3-4 minutes. If it browns in seconds the oil is too hot and the jamuns will be raw inside.

7. 7

   Fry the jamuns: Add 5-6 jamuns at a time — do not overcrowd. Fry on low heat, stirring gently and continuously for even browning, for 8-10 minutes until deep golden brown all over. Patience is key here.

8. 8

   Soak immediately: Remove jamuns from oil and immediately drop into the warm sugar syrup. They will sizzle and start absorbing the syrup. The jamuns must go from hot oil directly to warm syrup — this is what makes them spongy and soft.

9. 9

   Soak time: Let the jamuns soak in syrup for minimum 2 hours before eating — overnight is even better. They will double in size as they absorb the syrup and become soft and spongy all the way through.

10. 10

    Serve: Serve warm or at room temperature, 2-3 jamuns per person with some syrup poured over. They can be garnished with chopped pistachios. Reheat gently in a pan with a little syrup if needed.