INGREDIENTS

For the dough

60g (¼) cup ghee

60g (¼ cup) milk + more as needed

220g (1½) cup milk powder

Then add:

4 tbsp all-purpose flour

½ tsp baking powder

Water as needed ( add 3 tbsp at a time)

For the syrup

150g (1½ cups) white granulated sugar

240g (1 cup) water

2 cardamom pods

A pinch of saffron

1 teaspoon rose water (then adjust to taste)

INSTRUCTIONS

In a large pan combine the ghee, milk and milk powder. Turn the flame onto medium/low and cook until a shabby dough starts to form. If needed add more milk.

Cook the dough for 5 minutes and set aside to cool.

In another pan combine sugar, water, saffron and cardamom. Allow the sugar to melt, then bring to a boil. Turn off the flame and stirr in the rose water. Taste and adjust the quantity based on your preference.

Set aside.

Onto a work surface transfer the milk dough and add the flour, baking powder and 3 tbsp of water. Knead the dough and continue to add water 2 to 3 tbsp at a time until a soft dough forms. This will take 5 to10 minutes.

Form small evenly shaped balls and bring the oil to temp 180°C (350°F). Gently and carefully drop the gulab jamuns into the hot oil and cook until dark golden brown.

Drain the gulab jamuns onto some paper towels and drop them into the syrup. Bring the syrup back up to a boil. Then, turn off the flame and allow them to sit in the syrup for at least 6 hours or overnight.

Serve as is or with ice cream!