Recipe courtesy of Meena Giri

Gulab Jamun

  • Level: Intermediate
  • Total: 11 hr 20 min (includes resting, cooling and chilling times)
  • Active: 1 hr 5 min
  • Yield: 10 to 12 servings
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1 cup nonfat dry milk powder

1 cup store-bought pancake mix, such as Bisquick 

2 tablespoons butter, at room temperature 

1/2 cup whole milk 

4 cups sugar 

5 green cardamom pods, crushed 

Pinch of saffron 

Canola oil, for frying


Special equipment:
a candy thermometer
  1. In a medium bowl, mix the milk powder and pancake mix together. Cut the butter into the dry mixture until it resembles pea-sized crumbles. Add the milk and stir until a slightly wet dough forms. Form into a ball and cover with a damp cloth. Let sit for 15 minutes.
  2. Bring the sugar, cardamom, saffron and 4 cups water to a boil, cooking and stirring, until all the sugar has dissolved, about 5 minutes. Reduce the heat to low and keep the syrup warm.
  3. Heat 3 inches of canola oil in a medium saucepan over medium-high heat until a candy thermometer inserted in the oil reads 350 degrees F.
  4. Scoop out 1 mounded tablespoon of dough at a time and roll it between both hands or on a cutting board until it is round and smooth. Slide 2 to 3 balls at a time into the oil and fry until golden brown on one side, 2 minutes. Turn balls over to continue to fry on other side, 2 minutes more. Remove from the oil with a slotted spoon onto a paper towel-lined plate to drain, about 2 minutes. Transfer the balls to the warm syrup. Repeat with the remaining dough. Let the balls cool completely in the syrup, then refrigerate overnight before serving.
  5. Serve 2 to 3 balls in a small bowl and pour about 2 tablespoons of the syrup on top.

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