Gulab Jamun

Instructions

1. 1

   Prepare Sugar Syrup: In a wide pan, combine the sugar, water, and crushed cardamom pods. Bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer for 5-7 minutes until the syrup feels slightly sticky (but not quite a one-string consistency). Turn off heat and stir in the rose water. Keep warm.

2. 2

   Make the Dough: Crumble the khoya on a clean work surface. Add the flour and a pinch of baking powder. Knead the mixture gently using the heel of your hand for 5-8 minutes until it forms a completely smooth, soft, and crack-free dough.

3. 3

   Shape the Balls: Divide the dough into small, marble-sized portions. Roll them gently between your palms to form perfectly smooth balls. Even tiny cracks will cause them to break while frying.

4. 4

   Heat the Oil/Ghee: Heat a generous amount of ghee or oil in a deep wok over low-medium heat. The oil must not be too hot, or the outside will burn while the inside remains raw. (Test by dropping a tiny piece of dough; it should sink and rise slowly).

5. 5

   Deep Fry: Slide the balls into the oil. Do not stir them directly; instead, gently agitate the oil around them with a slotted spoon to keep them moving and browning evenly. Fry for 10-12 minutes until they achieve a deep, dark mahogany brown color.

6. 6

   Soak: Remove the fried balls with a slotted spoon, drain for a few seconds, and drop them immediately into the warm sugar syrup. Let them soak for at least 2 hours so they absorb the syrup and become incredibly soft and spongy before serving.