Golab Jambur (Traditional Gulab Jamun)

Ingredients

• 1 pound Mava (Khoa/Milk Solids) (Originally '1 Sher'. Fresh and unsweetened.)
• 1/2 cup Wheat flour (Originally '5 Tolas' (approx 58g).)
• 1 teaspoon Cardamom powder (Originally '0.25 Tola'.)
• 1 teaspoon Nutmeg powder (Originally '0.25 Tola'.)
• 1/2 cup Rose water (For the syrup. Originally '1/4 Sher'. Plus extra for kneading dough.)
• 3 cups Granulated sugar (For the syrup. Originally '1.5 Sher' (approx 1.5 lbs).)
• 15 drops Lemon juice (To prevent crystallization in the syrup.)
• 3 cups Ghee (For deep frying. Originally '1 Sher' (approx 1 lb).)
• 1/2 cup Large grain sugar (Sugar crystals) (For rolling/coating the finished jamuns.)
• 1 teaspoon Vanilla essence (Optional flavor enhancer.)

Instructions

1. 1In a mixing bowl, combine the Mava (milk solids), wheat flour, cardamom powder, and nutmeg powder. Wet your hands with a little rose water and knead the mixture gently. Mash it slightly to ensure there are no lumps and the texture is completely smooth and uniform.
2. 2In a saucepan, combine the 3 cups of granulated sugar with the 1/2 cup of rose water (add a splash of plain water if needed to help dissolve). Heat gently to dissolve the sugar and create a syrup with a slightly sticky, one-string consistency. Strain the syrup through a clean cloth into a small container. Add 15 drops of lemon juice to prevent crystallization. Keep the syrup warm on a hot plate or very low heat.
3. 3Divide the prepared Mava dough into 20 to 22 equal portions. Roll each portion between your palms to form smooth balls. You can shape them slightly elongated (cylindrical) or press them slightly to resemble thick Penda (discs).
4. 4Heat the ghee in a kadai (wok) or deep pan. Once hot, reduce the heat to low/moderate to cool it slightly—frying must be done gently. Carefully place the shaped Jambur into the ghee. Fry slowly, turning gently so they do not break, until they are an even pale red or golden color all over. Remove with a perforated spoon and place in a large sieve or colander to drain excess ghee.
5. 5Once the fried Jambur have cooled slightly, remove the syrup from the heat (optional: stir in the vanilla essence now). Place the Jambur into the warm syrup and let them soak briefly to absorb the sweetness. Remove them with a spoon and place them back in the sieve to drain excess syrup. Once the syrup coating dries and becomes tacky, roll the Jambur in the large grain sugar to coat them. Handle carefully so they do not break.