Name: Gulab Jamun or Kala Jam (Waffle Balls) recipe
Ingredients: 2 cups water;2 cups white sugar;½ teaspoon ground cardamom;2 drops rose water;1 pinch saffron;½ cup instant dry milk powder (such as Carnation®);2 tablespoons all-purpose flour;¼ teaspoon baking soda;1 tablespoon unsalted butter (such as Land O'Lakes®);2 tablespoons plain yogurt;2 cups vegetable oil for frying

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Ingredients

2 cups water 2 cups white sugar ½ teaspoon ground cardamom 2 drops rose water 1 pinch saffron ½ cup instant dry milk powder (such as Carnation®) 2 tablespoons all-purpose flour ¼ teaspoon baking soda 1 tablespoon unsalted butter (such as Land O'Lakes®) 2 tablespoons plain yogurt 2 cups vegetable oil for frying

Nutrition Info

186.9 calories carbohydrate: 36.1 g cholesterol: 3.2 mg fat: 4.7 g fiber: 0.1 g protein: 1.3 g saturatedFat: 1.1 g servingSize: - sodium: 45.1 mg sugar: 35 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 gulab

Recipe Note

These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.

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