Classic Gulab Jamun with Rose Syrup

To make the dough, combine milk powder, all-purpose flour, and baking soda in a medium bowl. Add the melted ghee and mix until crumbly. Gradually add milk, one tablespoon at a time, and knead gently to form a soft, smooth dough. Do not over-knead. Let it rest for 5 minutes.

Divide the dough into 12 equal portions. Roll each portion into a smooth, crack-free ball. Set aside.

For the rose syrup, combine granulated sugar and water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes until the syrup is slightly sticky. Remove from heat and stir in the rose water.

Heat vegetable oil in a deep frying pan or Dutch oven over medium-low heat. The oil should be hot but not smoking (around 280-300°F / 138-149°C).

Carefully slide the Gulab Jamun balls into the hot oil, frying in batches to avoid overcrowding. Fry for 8-10 minutes, turning occasionally, until they are evenly golden brown on all sides. Adjust heat as needed to ensure they cook through without burning.

Using a slotted spoon, remove the fried Gulab Jamun and immediately transfer them into the warm rose syrup. Ensure they are fully submerged.

Let the Gulab Jamun soak in the syrup for at least 30 minutes, or preferably 2-3 hours, to absorb the sweetness and become soft and juicy. Serve warm or at room temperature.