Recipe for Gulab Jamun

Ingredients

• ½ teaspoon ground cardamom
• 2 cups white sugar
• 2 cups vegetable oil for fryin
• 2 drops rose water (Optional)
• 1 pinch saffron (Optional)
• ½ cup instant dry milk powder
• 2 tablespoons all-purpose flour
• ¼ teaspoon baking soda
• 1 tablespoon unsalted butter
• 2 tablespoons plain yogurt
• 2 cups water

Directions

1. Combine water, sugar, cardamom, rose water, and saffron in a saucepan;
   bring to a boil. Reduce heat and simmer until consistency is syrupy,
   5 to 10 minutes.
2. Mix milk powder, flour, and baking soda in a bowl until well-combined.
   Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes.
   Shape into smooth balls the size of pennies
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
   Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom
   of the pan for 1 minute before coming to the surface, the oil is ready.
4. Fry 4 gulab balls at a time, stirring
   carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate.
   Repeat with remaining gulab.
5. Bring syrup back up to a boil and drop in fried gulab. Remove from
   heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

Cook's Note

Try adding ice cream to these hot waffle balls, you'll be addicted!
The longer you leave the waffle balls in the syrup the better it is going to be;
some people leave the waffle balls overnight.

Editor's Note

We have determined the nutritional value of oil for frying based
on a retention value of 10% after cooking. Amount will vary depending on cooking time
and temperature, ingredient density, and specific type of oil used.