Gulab Jamun or Kala Jam (Waffle Balls)

Ingredients

• 2 cups water
• 2 cups white sugar
• 0.5 teaspoons ground cardamom
• 2 dropss rose water , Optional
• 1 pinch saffron , Optional
• 0.5 cups instant dry milk powder , such as Carnation®
• 2 tablespoons all-purpose flour
• 0.25 teaspoons baking soda
• 1 tablespoon unsalted butter , such as Land O'Lakes®
• 2 tablespoons plain yogurt
• 2 cups vegetable oil for frying

Instructions

1. 1

   Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.

2. 2

   Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.

3. 3

   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.

4. 4

   Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.

5. 5

   Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.