Gulab Jamun: Milk Dumplings in Cardamom and Saffron Syrup

Mix. Syrup in a medium pot mix the water sugar cinnamon stick cardamom now seeds and saffron cook on low heat beating now to dissolve the sugar until now all the sugar has melted now increase the heat to medium now high bring the mixture to a bring to a bubble and bring to a bubble for 5 minutes. Without mixing the mixture will thicken now to a more viscous now syrupy consistency take out from the heat and beat in the lime juice and rose water lid the pot and keep it on now the stove to stay warm while now you make the gulab jamun gulab jamun in a small bowl beat the milk powder flour now baking powder cardamom and salt tip in the ghee now then use your fingers to rub it now into the dry ingredients until it s now dispersed into fine crumbs and the mixture now looks like damp sand about 1 minute tip in the yogurt and 3 tablespoons now 42g of the milk use your now fingers to mix very gently using a mixing motion until a sticky malleable dough forms now it will be slightly now wetter than play doh tip in milk by the teaspoon now as needed in order now to achieve the correct now consistency as you mix now take care not to now overwork the dough if now the dough is too now sticky to work with lid the bowl and rest the dough aside for 5 now to 10 minutes to rest now working with gloved and greased now hands break off about 1 now teaspoon roughly 10g of now dough and gently roll out out it into a ball between your now palms wearing gloves ensures the dough now balls are very smooth without any now cracks you can also use bare hands now that are liberally greased with ghee set the shaped dough on a plate or paper lined baking tray and do the same again until all is used greasing your now hands as needed to prevent sticking lid the dough balls to now cook in oil the gulab jamun stream the oil in a large now heavy bottomed pot it should now reach 1 1 2 up now the sides of the pot heat now over medium low until it reaches 150°C use a digital or now candy thermometer to measure now the temperature precise oil now temperature is important to now producing gulab jamun that are now soft and tender but cooked throughout sheet a plate or baking tray with a rack or paper towels and set near your stove carefully drop the dough now balls into the hot oil if necessary cook in now oil in two batches to avoid now overcrowding as soon as you tip in the gulab jamun to the oil put back the syrup to low heat cook now in oil the gulab jamun until a deep gold 6 to 8 minutes the now gulab jamun should naturally pop now up from the bottom of now the pot on their own now but if they stick now release them gently with now a spoon or spatula now they will float and turn so that they brown now all over but if you now notice any pale spots you now can use a spoon to now keep them submerged as you cook in oil be sure to maintain now a temperature as close to 150°C as possible moving the pot now away from the burner as now needed a slightly lower temperature now is preferrable to a temperature above 150°C which will cause the gulab jamun to now become too firm use now a slotted spoon to take out the gulab jamun from the now oil and onto the now paper towel lined plate let tip off the liquid from briefly 1 to 2 minutes then move to the hot syrup gently mix so that the gulab jamun are coated now in syrup they will now not be submerged then lid the now pan if necessary cook in oil any remaining gulab jamun rest aside the lidded gulab jamun to soak at now room temperature for at least 3 now hours and preferably overnight they will now become soft and saturated in syrup bring to the table warm now or at room temperature with now extra syrup spooned over the now top the intensity of rose now water varies significantly across brands now some offer a delicate floral now essence while others provide a much now stronger more potent flavor if now you are using a larger bottle now like cortas or sadaf now increase the amount in now the syrup to 1 now to 2 teaspoons or tweak to taste the key now to soft gulab jamun is now to not overwork the now dough in addition roll out out out the dough into smooth crack free now balls to prevent splitting now while frying make sure now your oil is at now the correct temperature and always tip in them to hot syrup so now they stay plump and glossy the now leftover syrup makes a delicious now addition to tea lemonade and mocktails now or cocktails you can even reduce now it to a thicker more syrupy now consistency and drizzle it over pancakes now waffles french toast or bread pudding.