Gulab Jamun

Dough

1. In a bowl, mash the khoya until there are no lumps left.
2. Then add the fine sooji (semolina), all-purpose flour, powdered milk, baking powder and cardamom powder. Mix well.
3. Add more or less 2 tablespoons of milk and bring together to form a very smooth dough. Do not knead more than necessary.
4. Cover the dough and set aside at room temperature for 30 minutes. If the mixture seems dry, then add a few teaspoons of milk.
5. Divide the dough into 40 equal portions and roll them up, making sure there are no cracks, otherwise the gulab jamun will open when cooked. Set aside.

Sugar Syrup

1. In a large shallow pot, dissolve the sugar in the water. Bring to a boil and cook over medium heat for 8 minutes, stirring regularly.
2. Add the saffron, rose water and cardamom pods. Stir.
3. Cook again over low to medium heat for 5 minutes or until the syrup reaches the consistency of a thread.
4. Let the syrup cool completely. If the sugar syrup crystallizes, then add 2 to 3 tablespoons of boiling water and reheat the syrup, which will return to a liquid state.

Frying

1. Heat a large amount of ghee over medium heat to a temperature of around 350 F (170°C).
2. Lower the heat and wait 30 seconds. Then gently place the balls of dough in the oil to fry them. Do not overcrowd the pan. Cook only a few balls at a time.
3. Fry the gulab jamun on both sides until they take on a golden brown color.
4. Drain them with a slotted spoon and place them on absorbent paper to remove excess oil.

Gulab jamun

1. Dip the still hot fried balls of dough into the lukewarm sugar syrup.
2. When all the gulab jamun are dipped in the sugar syrup, place the whole pot with the sugar syrup and the gulab jamun on a low heat for 1 to 2 minutes or until softened.
3. Do not overcook as the gulab jamun may break.
4. Using a large, shallow pot is important, so that the gulab jamun are not overcrowded and can be stirred gently.
5. Serve the gulab jamun hot or at room temperature. They can also be served cold.
6. Garnish with rose petals and/or almonds or cashews or slivered pistachios.