Gulab Jamun

Preparation

1. Step 1

   Prepare the syrup: In a medium (about 4-quart) saucepan, combine the sugar, 2 cups water, cardamom pods, saffron and lemon juice over medium-high heat. Bring to a boil, stirring frequently, about 5 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the syrup is still runny and only slightly sticky, about 7 minutes (see Tip). Remove from the heat and stir in the rose water. Cover to keep warm.

2. Step 2

   Prepare the jamun: Sift the milk powder, flour and baking powder into a large bowl; stir to mix. Add the ghee and mix with your fingers until it reaches a sandy texture. Make a well in the middle of the mixture and add ¼ cup of the milk. Using your fingers, work the dry ingredients into the milk, then drizzle in another ¼ cup of milk and continue mixing. (You’re not kneading the dough; it should be wet and sticky.) Keep adding milk, 1 tablespoon at a time, until you have a very soft and sticky dough. Cover with plastic wrap and rest for 5 minutes at room temperature; the dough will absorb some of the moisture as it sits.

3. Step 3

   Meanwhile, in a Dutch oven or heavy-bottomed pot, heat the oil on medium heat until it reaches 270 degrees on a deep-fry thermometer. (You’re not heating the oil as high as you would for deep frying.)

4. Step 4

   Form the jamun: Set aside a large plate or baking sheet. Grease your hands well with ghee. Take 1 heaping tablespoon (about 25 grams) of dough, gently press it between your fingers, and shape into a smooth ball. (Keep the dough in the bowl covered.) Try not to overwork the dough and do your best to smooth out any cracks. Place the jamun on the plate, cover with plastic wrap and continue with the rest of the dough. Keep greasing your palms with ghee, if necessary. You should have about 14 jamun.

5. Step 5

   Fry the jamun: Check the temperature of the syrup and reheat on medium-low, if needed. Cover and turn off the heat. (The jamun won’t properly soak up the syrup if it’s cooled.) Set aside a second large plate or baking sheet. First, test a jamun by dropping one into the hot oil and quickly stirring it around. Fry, stirring frequently, until it’s evenly dark golden brown, 7 to 9 minutes. Using a slotted spoon, transfer to a plate, cool for 30 seconds and cut into it; the jamun should be soft, cakey and fully cooked. Drop in 4 or 5 more jamun (don’t overcrowd the pot), adjusting the heat as necessary to maintain 270 degrees. Fry as before, stirring frequently, until dark golden brown, 7 to 9 minutes. Remove the jamun to the plate with the slotted spoon, cool for 30 seconds and transfer to the syrup in the pot and cover. Repeat with the remaining jamun.

6. Step 6

   Soak the jamun, covered, at room temperature, for at least 4 hours, or preferably overnight, transferring the pot to the refrigerator after the initial 4 hours. If you think of it, roll them around in the syrup every now and then so they evenly soak. To serve, reheat, uncovered, on medium-low until the jamun are warmed through. Place in a large serving bowl, or individual serving bowls, drizzle with a little syrup and garnish with chopped pistachios. If you like, serve with vanilla ice cream.