Gulab Jamun

These pillowy, cardamom-scented milk solids dumplings soaked in fragrant rose and orange syrup are India's most beloved dessert—pure comfort in every bite, and easier to make than you'd think.

Ingredients:

• 1 cup milk powder
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• 3 tablespoons ghee, melted
• 2–3 tablespoons whole milk
• Oil for deep frying
• 1 cup sugar
• 1 cup water
• 4–5 green cardamom pods, crushed
• A few strands saffron
• 1 tablespoon rose water
• Chopped pistachios for garnish

Method:

1. Mix milk powder, flour, and baking powder in a bowl. Stir in melted ghee until it resembles breadcrumbs. Add milk gradually, kneading gently until a soft, smooth dough forms—it should hold together without being sticky.
2. Roll into 12 smooth balls using lightly oiled hands. Set aside.
3. Heat oil in a heavy-bottomed pan to medium heat. Fry the balls in batches, rolling constantly, until deep golden brown all over (about 5–7 minutes per batch). They should feel slightly spongy, not hard.
4. While frying, prepare the syrup: dissolve sugar in water over medium heat, add cardamom pods and saffron, and simmer for 5 minutes. Remove from heat and stir in rose water.
5. Drop hot jamuns into warm (not boiling) syrup immediately after frying. Let them soak for at least 30 minutes before serving.
6. Serve warm or at room temperature, garnished with pistachios.

Chef's tip: Keep your syrup warm but not hot when you add the jamuns—this lets them absorb the flavour without becoming soggy or cracking. The magic happens in those 30 minutes of soaking.