Gulab Jamun

Ingredients

• 2 cups granulated sugar
• 2.5 cups water
• 6 pods green cardamom pods – lightly crushed
• 0.125 tsp saffron threads
• 0.5 tsp lemon juice
• 1.5 tsp rose water
• 8 ounces khoya (mawa) – crumbled
• 2 tbsp paneer – finely grated
• 0.25 cup all-purpose flour
• 0.25 tsp baking powder
• 3 tbsp whole milk – room temperature
• 4 cups ghee – for deep-frying
• pistachios – chopped (for serving)

Instructions

1. Make the syrup: Combine the granulated sugar, water, green cardamom pods, and saffron threads in a wide saucepan. Bring to a boil over medium heat, then simmer 5 to 7 minutes until slightly syrupy and just coating the back of a spoon (about 215 to 220°F).
2. Stabilize and perfume: Stir in the lemon juice, turn off the heat, and add the rose water. Cover to keep the syrup warm; it should be warm, not boiling, when the fried jamuns go in.
3. Make the dough: In a mixing bowl, mash the crumbled khoya (mawa) and finely grated paneer together until completely smooth with no visible granules.
4. Add dry ingredients: Sprinkle in the all-purpose flour and baking powder, mixing lightly to combine.
5. Bring together: Add 2 tablespoons of the whole milk and gently work into a very soft, smooth dough, adding up to 1 more tablespoon only if needed. Do not knead hard. Cover and rest 10 minutes.
6. Shape: Divide the dough into 16 to 20 equal portions. Roll each between your palms with a light touch until perfectly smooth balls with no surface cracks.
7. Heat the fat: In a kadai or deep pot, heat the ghee over low-medium heat to 300 to 310°F. A tiny pinch of dough should rise slowly with small bubbles.
8. Fry: Add 6 to 8 balls per batch. Fry gently, stirring and rotating them constantly so they color evenly, 6 to 8 minutes until deep golden brown. Adjust heat to keep the temperature steady and prevent rapid browning. Lift out with a slotted spoon and drain briefly.
9. Soak: While the jamuns are hot, add them directly to the warm syrup. Swirl the pan to submerge. Cover and rest 45 to 60 minutes, turning once halfway, until they swell and become spongy throughout.
10. Serve: Spoon syrup over the jamuns and garnish with pistachios (for serving). Serve warm or at room temperature.