the.com/gulab jamun
fried milk dumplings that bathe in syrup until they forget they were ever solid
name originPersian: rose water plus jamun berry it resembles
main ingredientkhoya, milk boiled down to a soft solid
royal rootslikely born in Mughal kitchens centuries ago
frying rulelow heat only, or insides stay raw
syrup soakhours of bathing makes them spongy, not soggy