Gulab Jamun

These pillowy, cardamom-scented milk solids dumplings soaked in rose-infused sugar syrup are the soul of Indian dessert—crispy outside, impossibly tender within, and pure comfort in every bite.

Ingredients:

• 1 cup powdered milk
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• 3 tablespoons ghee, melted
• ¼ cup plain yogurt
• Seeds from 4 cardamom pods, crushed
• Oil for deep frying
• 1½ cups sugar
• 1 cup water
• 1 teaspoon rose water
• A pinch of saffron

Method:

1. Mix powdered milk, flour, baking powder, and cardamom seeds. Stir in melted ghee and yogurt until a soft dough forms—don't knead.
2. Roll into 16 walnut-sized balls. Heat oil to 325°F and fry in batches until deep golden brown, turning gently. They'll puff beautifully.
3. For syrup: boil sugar and water for 8 minutes, then add rose water and saffron. Remove from heat.
4. Immediately drop hot gulab jamun into warm syrup. Let sit for at least 30 minutes—they'll absorb the sweetness and become wonderfully soft.
5. Serve at room temperature or gently warmed, with a drizzle of syrup.

Chef's tip: The oil temperature is crucial—too hot and they'll brown before cooking through; too cool and they'll absorb oil instead of puffing. Test with one ball first, and keep the syrup warm, never hot, when dunking.