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morsels45 said

Gulab jamun

Fried milk dough soaked in rose syrup. Two is plenty and you will have four.

Gulab jamun
Photo: Sapra5379, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make gulab jamun

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From milk powder

60 minutes · serves 8 · Medium

What you need

  • 200g milk powder
  • 60g plain flour
  • 1/2 tsp baking powder
  • 3 tbsp ghee or melted butter
  • 100ml milk
  • 400g sugar
  • 400ml water
  • 4 cardamom pods
  • 1 tsp rose water
  • Oil for frying

What you do

  1. 1Syrup first: sugar, water and cardamom simmered 8 minutes to a thin syrup, not a thick one. Rose water off the heat. Keep it warm.
  2. 2Mix the dry, rub in the fat, then add milk a little at a time until it just comes together. Handle it as little as possible.
  3. 3Roll smooth balls with no cracks — cracks split in the oil. Wet palms help.
  4. 4Fry at a low 130C, moving them constantly, for 8 minutes until deep brown. Hot oil browns the outside and leaves the middle raw.
  5. 5Straight from the oil into the warm syrup and left 2 hours. They double.

With ricotta

45 minutes · serves 8 · Easy

What you need

  • 250g ricotta, drained
  • 4 tbsp plain flour
  • 1/2 tsp baking powder
  • Sugar syrup with cardamom
  • Oil

What you do

  1. 1Work the ricotta and flour into a smooth dough and roll crack-free balls.
  2. 2Fry low and slow as above.
  3. 3Soak in warm syrup 2 hours.