Gulab Jamun

These pillowy fried dumplings soaked in fragrant rose and cardamom syrup are India's most beloved dessert—warmly spiced, impossibly soft, and pure comfort in every bite.

Ingredients:

• 200g milk powder
• 100g plain flour
• 1/2 teaspoon baking soda
• 3 tablespoons melted ghee, plus more for frying
• 3 tablespoons Greek yogurt
• 400g caster sugar
• 500ml water
• 4 green cardamom pods, crushed
• 1 teaspoon rose water
• Oil for deep frying

Method:

1. Mix milk powder, flour, and baking soda. Stir in melted ghee and yogurt until a soft dough forms—don't overwork it.
2. Gently roll into 20 walnut-sized balls. Let rest 10 minutes.
3. Heat sugar and water in a saucepan, add crushed cardamom, and simmer 8 minutes. Stir in rose water and keep warm.
4. Heat oil to 170°C. Fry gulab jamuns in batches for 3–4 minutes until deep golden, turning gently halfway.
5. Immediately transfer to warm syrup. They'll absorb it as they cool and soften—magic.

Chef's tip: The dough should feel like soft play dough—if it's sticky, dust your hands with milk powder rather than adding flour, which toughens them. And soak them in the syrup while still warm so they drink it up beautifully.