Gulab Jamun (Milk Dumplings in Rose Syrup)

Instructions

1. For the syrup, boil the sugar, water, cardamom, saffron and lemon juice for 5 minutes, until the syrup is just slightly sticky. Stir in the rose water and keep the syrup warm.
2. Mix the milk powder, flour, baking powder and ground cardamom. Rub in the melted ghee. Add the warm milk 1 tbsp at a time and bring the mixture together into a soft, smooth dough, without kneading hard. Rest for 10 minutes.
3. Divide the dough into 16 equal pieces. Roll each between your palms with light pressure into a smooth, crack-free ball.
4. Heat the frying fat over low heat to about 130°C (265°F). A pinch of dough should sink, then rise slowly within 3 to 4 seconds, without browning.
5. Fry 5 or 6 dumplings at a time for 8 to 10 minutes over low heat, gently swirling the oil so they roll and brown evenly. They will double in size and turn deep, reddish brown.
6. Lift them out, drain for 10 seconds and slip them into the warm syrup. Soak for at least 1 hour, then serve warm.

Tips

• Keep the oil low and steady. If it is too hot, the outside browns while the center stays raw. Knead only until smooth, because heavy kneading makes the jamuns hard.
• If the dough is crumbly, add a teaspoon of milk. If it is sticky, add a pinch of milk powder. Cracks in the balls open up in the oil, so smooth them well.