Creamy Gulab Jamun (Sweet Milk Dumplings)

Directions

1. Step 1

   For Syrup: Combine sugar and water in a pan. Heat, stirring until sugar dissolves. Add crushed cardamoms and saffron. Bring to a boil, then simmer for 5 minutes (no specific string consistency needed). Turn off heat and add rose water.

2. Step 2

   For Dough: In a wide bowl, crumble khoya and grated paneer. Add all-purpose flour and baking soda. Knead gently to form a smooth, crack-free dough. This requires gentle but firm pressure for 5-7 minutes.

3. Step 3

   Divide the dough into small, equal portions and roll into smooth, crack-free balls (jamuns). Ensure no cracks, as they will break during frying.

4. Step 4

   Heat ghee or oil in a deep kadai on very low heat. The oil should be warm, not hot. Gently drop 3-4 jamuns into the oil.

5. Step 5

   Fry on very low heat, turning constantly and gently, until the jamuns are uniformly golden brown. This slow frying is crucial for even cooking and color. It takes about 8-10 minutes per batch.

6. Step 6

   Remove fried jamuns and immediately immerse them in the warm sugar syrup. Let them soak for at least 30 minutes, or longer for maximum juiciness.

7. Step 7

   Serve warm, garnished with chopped nuts if desired.