Gulab Jamun

Prepare the syrup.

In a sauce pot over medium heat, add all the ingredients.

Stir to dissolve the sugar.

Bring it up to a simmer.

Once the syrup coats the back of a spoon, remove from heat.

Transfer into a large shallow bowl.

Set aside.

You should have a clear yellowish color.

Prepare the mawa or khoa.

Add ghee and milk into a skillet.

Stir to combine well.

Turn the heat up tp medium.

Add in the milk powder and stir to combine well.

Break up large lumps with the back of a spatula.

Keep stirring until it pulls away from the sides of the skillet and comes together into a dough.

*You have to keep stirring to prevent any burning.*

Remove from heat and transfer into a large bowl.

Prepare the jamun dough.

*The dough has to be prepared while the mawa or khoa is still warm.*

Break the dough into crumbly bits with a fork.

Add in flour, baking soda, milk and rose water.

Combine together into a dough with your hand.

*Do not knead or work the dough.*

Set aside for 10 mins.

Weigh and divide into 12 equal dough balls.

Shape each dough balls tightly into smooth balls making sure no large cracks.

In a dutch oven, add about 4 inches of oil.

Turn the heat up to low.

When a wooden chopstick is inserted into the oil, there should be little bubbling.

Gently drop in all the jamun.

Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun.

*This is a very crucial step, because once you touch the jamun, it will break apart and create a mess.*

Keep stirring gently until the jamun float to the surface.

Roll the jamun to allow even browning.

Once the jamun are dark brown in color, fish them out of the oil with a spider.

Drain off excess oil with the spider.

Immediately add them into the syrup.

Make sure the jamun are spaced out from one another, as they will expand even more.

Allow the jamun to soak in the syrup for 2 hrs.

The jamun should expand and become plump.

Ladle the syrup onto serving plate.

Transfer the jamun onto the syrup.

Serve immediately.