- 2 cups water
- 2 cups white sugar
- 1/2 teaspoon ground cardamom
- 2 drops rose water (optional)
- 1 pinch saffron (optional)
- 1/2 cup instant dry milk powder (such as Carnation®)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon unsalted butter (such as Land O'Lakes®)
- 2 tablespoons plain yogurt
- 2 cups vegetable oil for frying
- Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
- Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
- Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
- Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.
10/19/2019
recipepes.com
gulab jamun or kala jam (waffle balls), recipe
PT15M
PT1H
5
455 calories
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