Correctly guess what this photo is of and you’ll get a complete set of FV pins, and a grab bag of assorted goodies. Just put your guess in the comments (don’t forget to leave your email address). Contributors don’t get to guess!

UPDATE: Young Mr. Arvizu is the winner! He correctly guessed that the items above are the Indian sweet, Gulab jamin. They are made with powdered milk, milk or water, flour and ground cardamon. Once hand rolled into little balls they are slowly cooked in oil on the lowest heat setting possible. After they get to the perfect golden color they are soaked in a sugar water / rose water mixture for at least 4 hours before being served. a recipe and picture of the final product when you This isn’t the recipe i use but this recipe is by Kurma Das, Once of the most well known experts of Indian cooking in the western world.

PREPARATION AND COOKING TIME: about 45 minutes
YIELD: 20 Gulab Jamuns

• 4 cups water
• 3 ¾ cups sugar
• 5 teaspoons pure distilled rose water

• 1½ tablespoons self-raising flour
• 2½ cups full-cream milk powder
• ¾ cup warm milk, or as required

ghee (or vegetable oil) for deep-frying

Combine the water and sugar in a 3 litre pan over moderate heat and stir constantly until the sugar has dissolved. Raise the heat and boil for 5 minutes. Remove the syrup from the heat. Add the rose water and set aside. ,

Pour the ghee to a depth of 6.7 - 7.5 cm in a non-stick deep-frying vessel at least 25 cm in diameter. Place over very low heat. ,
To make the dough: sift the flour and milk powder into a small bowl. Pour the warm milk into a large bowl. Sprinkle the small bowl of milk powder and flour into the large bowl of warm milk while mixing with your other hand. Quickly mix and knead the combination into a moist, smooth, and pliable dough. Wash your hands, rub a film of warm ghee on them, and divide the dough into 20 portions. Roll those portions into 20 smooth balls. Place them onto an oiled tray or plate.

When the ghee temperature reaches 102°C, drop the balls in, one by one. The balls will initially sink to the bottom. Do not try to move them. You can, however, gently shake the deep-frying vessel from side to side occasionally until the balls start to rise to the surface. From this point on they must be gently and constantly stirred, rolling them over and over with the back of a slotted spoon, allowing them to brown evenly on all sides.

After 5 minutes, the temperature of the ghee will have increased to about 104°C and the balls will have started to expand.

After 10 minutes, the temperature should be increased to 107°C.
After 25 minutes, the ghee temperature should be about 110°C and the balls should be golden brown.

Test one by dropping it into the warm syrup. If it doesn’t collapse within three minutes then remove all the balls (3 or 4 at a time) with the slotted spoon and place them in the syrup. Otherwise, cook the balls for another 5 minutes. When all the Gulab Jamuns have been placed in the syrup, turn off the heat under the ghee and allow the sweets to soak in the syrup for at least 2 hours.

Gulab Jamuns can be prepared a day in advance, allowing them to fully soak overnight. They should be served at room temperature or slightly warmed.