Cardamom-Scented Gulab Jamun

1. Make the Syrup

In a 4-quart pot, combine 4 cups of water, 4 cups of granulated sugar, and the slightly crushed cardamom pods. Bring the mixture to a simmer for 2-3 minutes until the sugar is completely dissolved, resulting in a clear syrup. Do not stir, as this can cause the sugar to crystallize. Once done, pour half of the syrup into a 3-quart serving bowl and set it aside.

2. Prepare the Dough

In a large bowl, combine 2 cups of powdered milk, 0.5 cup of all-purpose white flour, 0.5 cup of melted vegetable oil, and 0.5 cup of milk. Mix until a smooth dough forms. This should be soft but not sticky. Roll the dough into small, smooth balls about 1 inch in diameter. You should get more than two dozen balls from this mixture.

3. Heat the Oil for Deep Frying

In a wok, karhai, or heavy-bottomed pot, pour enough vegetable oil to reach a depth of 3 inches. Heat the oil over medium heat. To test if the oil is ready, drop in one dough ball. It should rise to the surface slowly and not brown immediately.

4. Fry the Dough Balls

Fry the dough balls in batches of six, turning them occasionally to ensure they brown evenly. This should take about 4-5 minutes per batch until they achieve a reddish-brown color. Remove the fried balls with a slotted spoon and place them into the syrup in the pot. Bring this mixture to a boil, reduce the heat, and simmer for 5 minutes so the jamuns soak up the syrup properly.

5. Soak and Serve

Using the slotted spoon, transfer the soaked jamuns to the syrup in the serving bowl. Repeat the frying and syruping process with the remaining dough balls. Your Cardamom-Scented Gulab Jamun can be served cold, at room temperature, or warmed. Enjoy this delightful dessert with its rich flavor and sweet syrup!