Classic Gulab Jamun

1. 1
   prep · ~10 min

   Make the sugar syrup.

   1.Combine water and sugar in a heavy-bottomed pan over medium heat.

   2.Stir continuously until sugar dissolves completely.

   3.Add crushed cardamom pods and saffron strands (if using); simmer for 5-6 minutes until slightly sticky—not thick, not stringy.

   4.Remove from heat, stir in rose water, and set aside warm.

   TIPThe syrup should be one-string consistency. Dip a spoon, touch the syrup between finger and thumb, and pull apart gently.
2. 2
   prep · ~5 min

   Prepare the dough.

   1.Grate khoya into a large mixing bowl; break it down with your fingers until smooth.

   2.Add crumbled paneer, all-purpose flour, and baking powder.

   3.Mix and gently knead for 3-4 minutes until a smooth, crack-free dough forms.

   4.Add milk, one teaspoon at a time, only if the dough feels too dry to bind.

   TIPDon't over-knead — the warmth from your hands releases fat from the khoya. A soft, smooth dough without cracks ensures jamuns won't split while frying.
3. 3
   prep · ~2 min

   Shape the jamun balls.

   1.Grease your palms lightly with oil.

   2.Roll the dough into 8 equal-sized smooth, crack-free balls.

   3.Arrange them on a plate, cover with a damp cloth, and keep aside.

   TIPCracks at this stage will widen during deep frying — roll patiently until each ball is silky. No cracks, no worries.
4. 4
   fry · ~8 min

   Fry the jamuns to a deep golden brown.

   1.Heat oil in a kadai over low heat; it should be just warm, never smoking hot.

   2.Slide in 3-4 dough balls gently; they will sink to the bottom.

   3.Keep the heat low to medium-low and fry for 6-7 minutes, rotating continuously with a slotted spoon for even browning.

   4.Once they puff slightly and turn deep golden brown, drain and lift out.

   TIPLow and slow is the secret. High heat browns the outside quickly but leaves the inside raw. Warm oil allows gentle cooking all the way through.
5. 5
   rest · ~120 min

   Soak the fried jamuns in warm syrup.

   1.Let the fried jamuns rest on a paper towel for 2 minutes.

   2.Transfer them directly into the warm sugar syrup.

   3.Ensure all jamuns are submerged; let them soak for at least 2 hours.

   TIPThe syrup must be warm and the jamuns slightly warm when they meet. Syrup too hot or jamuns too cold results in hard centers.
6. 6
   garnish

   Garnish with slivered pistachios and serve warm or at room temperature.

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