Gulab Jamun — Slow-Fry Temperature (गुलाब जामुन)

Ingredients

• 100g milk powder, full-fat
• 50g all-purpose flour
• 50g semolina, fine
• 25ml milk, whole, full-fat
• 20ml vegetable oil
• 2ml cardamom powder
• 1ml nutmeg powder
• Pinch saffron threads, bloomed in 15ml warm milk
• 15 blanched almonds, slivered
• 15 blanched pistachios, slivered
• Oil, for deep frying
• For syrup
• 400ml water
• 350g sugar
• 5 green cardamom pods, lightly crushed
• 2 cloves
• 2ml rose water
• 5ml lemon juice

Method

1. 1
   Combine milk powder, flour, semolina, and cardamom powder in bowl; add 20ml oil and mix until breadcrumb texture.
2. 2
   Add milk and saffron with soaking liquid gradually, kneading until soft, non-sticky dough forms; rest 5 minutes.
3. 3
   Prepare syrup: bring water and sugar to boil with cardamom and cloves, simmer 5 minutes until slightly thickened; add rose water and lemon juice; keep warm.
4. 4
   Divide dough into 12 equal balls; press small indent in each, insert 1 almond and 1 pistachio sliver, seal carefully.
5. 5
   Heat oil to 160°C; fry jamun in batches 4–5 minutes, rolling occasionally, until deep golden brown throughout.
6. 6
   Immediately transfer hot jamun to warm syrup; let soak minimum 2 hours before serving at room temperature.