for the dough ::
- canola oil for frying
- 1 cup (145g) of milk powder
- 6 tbsp (66g) of all purpose flour
- 1/4 tsp baking soda
- 7oz of heavy cream
for the syrup ::
- 2 cups of granulated sugar
- 1 1/2 cups of water
- 8 fresh cardamom pods, seeded and crushed
- 1/4 tsp kewra essence (optional)
for topping ::
- shredded coconut
- In a large stove top pot safe for frying, fill with a couple inches of canola oil. You want the oil deep enough so that the gulab jamun don't sit on the bottom and have room to float. Turn on the heat at a medium high and let the oil heat while you prep the syrup and dough.
- In the bowl of a stand mixer, add the milk powder, flour, and baking soda. Stir to combine.
- Using the paddle attachment, turn the mixer on low. Slowly stream in the heavy cream. Let the dough combine, stirring for about two minutes. The dough should come together and away from the sides of the bowl, it should be a similar texture to play dough. If the dough seems to dry, add an extra half ounce of heavy cream, though don't add too much as you don't want the dough to be sticky or wet. You should be able to form the dough into a ball in your hands when it's done.
- Once the dough is done, measure out 20 gram pieces of dough, and roll into balls. You want to firmly roll them to make sure there are no cracks. Once you've formed a ball, place on a plate and cover with a damp paper towel while you form the rest of the gulab jamun.
- To know when the oil is ready for frying, either use a cooking thermometer to note when the oil reaches around 335 degrees F, or use a dough tester. A dough ball should rise back up to the top of the oil and be bubbling when it is placed in the oil. For frying, keep the oil between 330 - 340 degrees F.
- Place about five or six of the gulab jamun into the oil with a spider spoon, constantly turning and stirring the dough balls for about 3 1/2 - 4 minutes until they are a dark golden brown.
- Remove the fried gulab jamun from the oil and place on a paper towel lined plate while you finish frying the rest of the dough.
- To prep the syrup, add the sugar, water, and cardamom seeds into a stove top pot and set on the stove, bringing up to a medium high heat. Stir the sugar to help it dissolve, and bring the sugar water up to a boil. Let boil for about 2 minutes, until the sugar is dissolved, and remove from heat.
- Place the drained gulab jamun into a large bowl, and pour the warm syrup carefully over them, stirring to make sure every gulab jamun gets coated. Add the kewra essence if using and stir with the coated gulab jamun. Let the gulab jamun sit in the syrup for about 2 - 3 hours so they soak up the syrup.
- When the gulab jamun have finished soaking, remove them from the syrup and place on another paper towel lined plate to drain any extra syrup.
- To finish, pour some shredded coconut onto a plate, and roll each of the soaked gulab jamun in the coconut to evenly coat.
- Serve and enjoy!