Gulab Jamun - Sweet Dough Balls in Rose Water Syrup

Ingredients (Makes 18-20 of the size shown)
For the Dough Balls (Jamuns):-

1 cup milk powder, unsweetened ( I use Organic Valley )
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp fine powdered nuts (optional ,see notes)
1/4 tsp green cardamom powder (see notes)
3 tbsp ghee, at room temperature
2-3 tbsp whole milk yogurt, at room temperature (or as required for kneading)
Canola Oil for deep-frying
Nuts/dessicated coconut for garnish (optional)

For the Sugar Syrup:-

1.5 cups granulated sugar
3/4 cups water
Few saffron strands (optional)
4 green cardamom pods, cracked open
2 tbsp rose-water (use 1-2 drops if using essence)

Notes:-

I take 8-10 mixed nuts (cashews, almonds & pistachios), grind them in coffee grinder to a fine powder.
Adding this to the dough gives a terrific, nutty taste in each bite.This is my mom's trick & I really love it to pep up the texture of the jamuns.
You dont need to buy cardamom powder (its uber expensive), buy whole pods instead from any indian or middle eastern store,
just crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes.
Traditionally, jamuns are fried in pure ghee, however I add 2-3 tbsp of ghee to the oil to add the rich aroma, if you don't have ghee,then skip)

Method:-

For the Syrup:

In a large pot,add water, sugar along with cardamom pods and bring it to a boil.
We are not looking for any consistency here, just boil & stir till the sugar dissolves.About 6-8 minutes on medium heat.
If you see some scum on top, remove with a spoon.
Let the syrup simmer for a minute and then put off the stove.
After 5 minutes when the syrup has cooled down a bit,add saffron strands & rose-water to the syrup.
Set the sugar syrup aside.

For the Jamuns:-

In a bowl or pastry board ,combine the milk powder, flour, baking powder & soda, green cardamom powder & nuts powder(if using) and mix thoroughly.
You can sift this once to catch the coarse nuts or lumps if any.
Next add the ghee to the mix and rub between hands so that the whole flour mix is moistened.
Start adding yogurt and mixing simultaneously to make a soft dough.You do not need to knead or over mix because gluten should not form.
Mix with gentle fingers. If you over mix, the jamuns will not absorb syrup and will be hard inside.
The dough will be quite sticky.Cover the bowl with a cloth & let the dough sit for 5 minutes.
Heat the oil in a frying pan/kadhai on medium heat. The frying pan should have enough oil to cover the balls completely while deep-frying.
A way of testing the oil temperature is to pinch a small ball of dough & tip it in the oil, it should rise slowly to the top.
If using a thermometer, use the temperature you fry doughnuts at.
While the oil is heating, with greasy palms pinch the dough into 18-20 equal parts and roll into small, smooth balls.
As far as possible, roll out such that there are no cracks on the balls.This will give the jamuns a smooth look.
The balls will double up after frying & soaking in syrup so do not make big balls. Line the balls on a plate & keep covered till ready to fry.
Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms up.
We want the sugar syrup warm (not hot) when the fried jamuns are tipped into it.
Once warm , transfer the syrup to a bowl big enough to accommodate all the jamuns & keep them soaked.
Also keep the sugar syrup nearby because the fried jamuns will go straight from frying pan into the syrup.
Once the oil is hot, tip in the rolled jamuns into the oil.
Do not over crowd the pan/kadhai.
While frying keep flipping the balls gently for even browning all around.
Fry until the jamuns become golden brown. About 4-6 minutes depending on size.
Once browned,using a strainer, transfer the jamuns straight to the warm sugar syrup.
The jamuns should sit undisturbed in the hot syrup for at least 30 minutes before ready to serve.
Once soaked, serve in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.

Notes:-

Do not fry the gulab jamuns too much or on very high heat..they will harden & wont soak up the syrup.
Gulab Jamuns can keep well in the fridge for up to 20 days.Whenver you want to serve, just microwave for 10-15 seconds.They can be frozen for 3-5 months.

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