Kala Jamun

Step 1

Combine sugar, water, and crushed cardamom in a saucepan. Bring to a boil over medium-high heat.

Step 2

Reduce heat to low and simmer for 5 minutes until syrup thickens slightly. Stir in rose water.

Step 3

Remove from heat and set aside. The syrup should be warm when jamuns are added.

Step 4

Mix condensed milk, milk powder, and flour in a bowl until it forms a sticky dough.

Step 5

Wet your hands and roll dough into 16–20 balls roughly the size of walnuts. Keep hands damp.

Step 6

Heat ghee in a deep heavy-bottomed pot to 350°F (or until a small piece of dough sizzles immediately).

Step 7

Working in batches, fry 4–5 jamuns at a time without crowding. Stir gently every 30 seconds.

Step 8

Continue until jamuns are dark brown all over, ~4 minutes total. They should sound crispy when tapped.

Step 9

Remove with a slotted spoon and immediately drop into the warm syrup. Repeat with remaining dough.

Step 10

Let jamuns soak in syrup for at least 10 minutes. They will soften and absorb flavor.

Step 11

Serve warm or at room temperature. Spoon syrup over each jamun.