Gulab Jamun or Kala Jam (Waffle Balls)

Name: Gulab Jamun or Kala Jam (Waffle Balls)
Total time: 77
Yield: 12
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

Recipe by Kristin Rhea Hernbrode from allrecipes.com

Dessert 1 Hr. 17 Mins.

Ingredients

12 servings

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2 cups water
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2 cups white sugar
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½ teaspoon ground cardamom
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2 drops rose water (Optional)
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1 pinch saffron (Optional)
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½ cup instant dry milk powder (such as Carnation®)

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2 tablespoons all-purpose flour
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¼ teaspoon baking soda
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1 tablespoon unsalted butter (such as Land O'Lakes®)
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2 tablespoons plain yogurt
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2 cups vegetable oil for frying

Instructions

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.
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.
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.
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.
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.