Gulab Jamun -- Madness Kingdom

Method

Step 1

Make the syrup first so it is ready and warm. In a wide saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Step 2

Add the crushed cardamom pods and the lemon juice (the lemon keeps the syrup from crystallizing). Simmer 5 minutes until slightly thickened but still thin and pourable, not sticky. Stir in the rose water, turn off the heat, and keep it warm.

Step 3

Make the dough: in a bowl, whisk together the milk powder, flour, and baking soda so there are no lumps.

Step 4

Add the melted ghee and rub it in. Then add the milk 1 tablespoon at a time, mixing gently, until a soft, slightly sticky dough just comes together. Do not knead hard; overworking makes tough jamuns.

Step 5

Cover the dough and let it rest 10 minutes so it firms up slightly.

Step 6

Lightly grease your palms with ghee. Pinch off small portions and roll into smooth balls about 3/4 inch across (they will double in size). The surface must be crack-free, or the balls may break while frying. Roll gently to smooth out any cracks.

Step 7

Heat the frying oil in a deep pot to a low 275 to 300F. This low temperature is critical; too hot and the outside burns while the inside stays raw.

Step 8

Test with one ball: it should sink, then slowly rise and bubble gently. Adjust heat as needed.

Step 9

Fry the balls in batches of 5 or 6, gently swirling the oil (do not poke them at first) so they color evenly. Fry 5 to 7 minutes until deep even golden brown all over.

Step 10

Lift them out with a slotted spoon, drain briefly on paper towels for 30 seconds, then immediately slide them into the warm (not hot) syrup.

Step 11

Let the fried balls soak in the warm syrup for at least 1 to 2 hours. They will absorb the syrup, swell, and turn soft and spongy.

Step 12

Serve warm or at room temperature, 2 or 3 per person, with a little syrup spooned over. A scoop of vanilla ice cream alongside is optional but wonderful.

Tips from the test kitchen

Frying temperature is everything; keep it low and steady so the centers cook through before the outsides darken.
The syrup should be warm, not boiling, when the jamuns go in, so they soak it up instead of hardening.

Gulab Jamun