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Ingredients:
For the Gulab Jamun:
1 cup milk powder
1/4 cup all-purpose flour
1/4 teaspoon baking soda
2 tablespoons ghee (clarified butter)
1/4 cup warm milk (adjust as needed)
A pinch of cardamom powder
Oil or ghee for frying
For the Syrup:
1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon rose water (optional)
A few saffron strands (optional)
Instructions:
Prepare the Syrup:
Combine sugar and water in a pan and bring to a boil.
Once the sugar dissolves, reduce the heat and let it simmer for about 5 minutes.
Add rose water and saffron (optional) for a fragrant finish.
Remove from heat and set aside.
Make the Dough:
In a bowl, combine milk powder, all-purpose flour, and baking soda.
Add ghee and warm milk gradually, mixing to form a smooth, soft dough. If the dough feels dry, add more milk.
Let the dough rest for 10-15 minutes.
Shape the Gulab Jamun:
Divide the dough into small equal portions and roll them into smooth, crack-free balls. Be careful not to overwork the dough, as it may cause cracks while frying.
Fry the Gulab Jamun:
Heat oil or ghee in a pan on low to medium heat. The oil should be hot but not smoking.
Fry the gulab jamun in batches, turning them gently so they brown evenly. The temperature should be low to avoid burning the outside while the inside cooks.
Soak in Syrup:
Once the gulab jamun are golden brown, remove them from the oil and immediately immerse them in warm syrup.
Let them soak for about 30 minutes, allowing the syrup to be absorbed.
Tips:
Ensure the oil is at the right temperature to avoid undercooking or overcooking the gulab jamun.
You can adjust the sweetness of the syrup to your preference.
Source : Oh Women
