Gulab jaman or Waffle balls recipe

Description

These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.

In India, these doughnut-like spheres are soaked in a syrup with in a saffron and rosewater syrup. They'd make a show stopping finish to your Hanukkah party.

ingredients

• 2 cups water
• 2 cups white sugar
• ½ teaspoon ground cardamom
• 2 drops rose water (Optional)
• 1 pinch saffron (Optional)
• ½ cup instant dry milk powder (such as Carnation®)
• 2 tablespoons all-purpose flour
• ¼ teaspoon baking soda
• 1 tablespoon unsalted butter (such as Land O'Lakes®)
• 2 tablespoons plain yogurt
• 2 cups vegetable oil for frying

Steps to make this recipe

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. 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. 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. 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. 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.