How to Make Gulab Jamun

Gulab Jamun is a traditional dessert widely loved in South Asian countries such as India and Pakistan, as well as Caribbean nations like Trinidad and Jamaica. In Indian culture, this sweet dish is commonly made during festive occasions such as Diwali and Ganesh Chaturthi. However, you can also make this delicious dessert anytime you wish to enjoy it: - Preparation time: 30 minutes - Cooking time: 2 hours (frying time: 3-15 minutes) - Total time: 2-3 hours

Heat the sugar, water, nutmeg, saffron powder, and rose water for 5 minutes. Stir the ingredients together to combine. Be careful not to overheat to prevent the syrup from turning into caramel. If the mixture begins to caramelize, add a little more rose water and stir well.

Turn off the heat. Set the syrup aside and get ready to soak the dough balls in it. Alternatively, you can keep the syrup warm by placing it on low heat on the stove.

Mix the milk powder, Bisquick flour, and butter together. Combine the ingredients in a bowl. It’s best to melt the butter beforehand to make mixing easier. This mixture will give the dough its unique texture.

Pour the full-fat fresh milk into the dry ingredients until a dough forms. Continue mixing until the dough becomes thick and creamy like whipped cream. If the dough isn’t smooth enough, add a little more milk and stir until it’s perfectly smooth.

Divide the dough into 20 portions. It doesn’t need to be perfectly equal. Simply break the dough into 20 pieces, then roll each one into a ball. Try to make the dough balls smaller than the size of a lime because they will expand when fried.

Roll each dough portion into a ball. Place the dough on your palm and use your other hand to roll it into a ball, or you can roll it on a flat surface like a cutting board. Make sure to roll the dough evenly because any cracks may cause the balls to fall apart when soaked in syrup. It's best to coat your palms with oil or clarified butter before rolling the dough. Once done, place the dough balls on a plate and get ready to fry.

Heat the oil. Lower the heat to a low or medium setting once the oil is hot enough. You can use vegetable oil or mix it with clarified butter in a 1:1 ratio. Keep the heat low or medium to prevent the oil from splattering too much.

Slowly add the dough balls into the hot oil. Be cautious when frying with hot oil. Stand at a safe distance from the pan to avoid oil splatters. You can use a slotted spoon or a spatula to gently press the dough balls down into the oil.

Let the dough sink to the bottom of the pan. While frying, avoid trying to make the dough float, as it will naturally rise to the surface of the oil.

Fry the dough for about 3 minutes. Continue flipping until the dough is golden and cooked through. Avoid frying too many pieces at once, as the dough will puff up, lowering the oil's temperature and making the dough soggy. The dough should turn evenly golden on all sides. Finally, remove the fried dough. Using a slotted spoon is the best option to drain excess oil.

Place the fried dough on paper towels. This step will help absorb any excess oil. You can also use paper towels to blot the dough.

Warm the syrup over low heat. You can gently heat or keep the syrup on a low flame while frying the dough.

Pour the warm syrup into a bowl. You may also use a plate, bowl, or a shallow tray.

Soak the Gulab Jamun balls in syrup for about 1-2 hours. The balls must absorb the syrup completely. Some people even soak them overnight for a full soak.

Enjoy! Once the Gulab Jamun has been soaked for the right amount of time, it's ready to enjoy. You can garnish with some pine nuts before serving. The dessert can be eaten as is or paired with ice cream or yogurt. Gulab Jamun tastes best when served warm. If there are any leftovers, you can cover them with plastic wrap and store them in the fridge for up to a week.

• Preparation time: Approximately 1 hour, plus overnight soaking time
• Serving size: 2 balls per person
• Yield from the recipe: 10 balls

• Be cautious when frying the doughnuts.