Gulab Jamun (गुलाब जामुन) — Indian Rose-Scented Milk Dumplings in Cardamom Syrup

• 200 gmilk powder (full-fat)
• 60 gall-purpose flour
• 4 gbaking powder (about 1 tsp)
• 1 gfine salt (about 1/4 tsp)
• 30 gghee (melted, for the dough)
• 60 gplain yogurt (full-fat) (room temperature)
• 90 mlwhole milk (use as needed to form a soft dough)
• 350 ggranulated sugar
• 300 mlwater
• 6 podgreen cardamom pods (lightly crushed)
• 10 mlrose water (about 2 tsp)
• 5 mllemon juice (about 1 tsp, helps prevent crystallization)
• 0.1 gsaffron threads (optional, about a pinch)
• 15 gpistachios (thinly sliced)

Instructions

1. 1

   Make the syrup first so it is ready to soak the dumplings. Combine sugar, water, crushed cardamom, saffron threads, and lemon juice in a saucepan and bring to a boil over medium heat.

2. 2

   Boil the syrup for 6 minutes until it reaches a light, sticky consistency (no thick threading is needed). Turn the heat to low, stir in the rose water, and keep the syrup warm at 55–65°C so it soaks quickly without cooking the dumplings.

3. 3

   Prepare the dough by whisking milk powder, flour, baking powder, and salt in a bowl until evenly mixed. Add melted ghee and yogurt, then mix with your fingers until the mixture looks like damp sand.

4. 4

   Add whole milk gradually, starting with 60 ml, and gently bring the dough together without kneading hard. The dough should be very soft, smooth, and slightly tacky; rest it covered for 10 minutes so the milk powder hydrates fully.

5. 5

   Portion the dough into 24 equal pieces (about 15 g each) for 12 servings of two dumplings. Roll each piece between lightly greased palms into a crack-free ball; if cracks appear, dab 5–10 ml milk into the dough and reroll gently.

6. 6

   Heat the frying ghee in a deep pot to 150°C and maintain that temperature steadily. Fry in small batches of 6–8 balls, stirring and turning constantly so they color evenly without forming a hard crust.

7. 7

   Fry for 7–9 minutes per batch until deep golden-brown to mahogany, as they will look lighter once soaked. Lift with a slotted spoon and drain for 30 seconds; do not cool completely, because warm dumplings absorb syrup best.

8. 8

   Slide the warm fried dumplings into the warm syrup and gently press them down to submerge. Soak for at least 90 minutes, turning once halfway, until they swell and become tender all the way through.

9. 9

   Serve two gulab jamun per person with 2–3 tbsp syrup and a sprinkle of sliced pistachios. For the most authentic texture, serve slightly warm or at room temperature after a full soak.