Indian Gulab Jamun

• For dumplings: 200g milk powder, 50g all-purpose flour, 1/4 tsp baking soda, 2 tbsp ghee, 80ml warm milk
• For syrup: 400g sugar, 400ml water, 1 tsp rose water, 4 cardamom pods, few saffron strands
• Oil for deep frying

Instructions

1. 1

   Make syrup: dissolve sugar in water with cardamom and saffron. Simmer 5 minutes. Add rose water. Keep warm.

2. 2

   Make dough: mix milk powder, flour, and baking soda. Add ghee and enough warm milk to form a soft, smooth dough.

3. 3

   Roll into smooth balls the size of a marble (they will expand).

4. 4

   Deep fry in medium-hot oil (not too hot) for 5–6 minutes, turning constantly, until deep golden.

5. 5

   Immediately transfer to warm syrup. Soak at least 2 hours.

6. 6

   Serve warm or at room temperature.

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