Ingredients:

For the Gulab Jamun:

• Milk powder: 1 cup
• All-purpose flour (maida): 2 tbsp
• Semolina (sooji/ rava): 1 tbsp
• Baking soda: 1/4 tsp
• Warm milk: 3-4 tbsp (adjust as needed)
• Ghee or unsalted butter: 1 tbsp
• Cardamom powder: 1/4 tsp
• Water: For frying
• Oil/ghee: For deep frying

For the Sugar Syrup:

• Sugar: 1 1/2 cups
• Water: 1 1/2 cups
• Cardamom pods: 2-3 (optional)
• Saffron strands: A few (optional)
• Rose water or kewra essence: 1 tsp (optional)

Instructions:

1. Prepare the Sugar Syrup:

• In a pan, combine sugar and water. Bring to a boil and let it simmer for about 8-10 minutes until the syrup thickens slightly.
• Add the cardamom pods and saffron strands (if using) to the syrup. Stir in rose water or kewra essence.
• Turn off the heat and keep the syrup warm.

2. Make the Gulab Jamun Dough:

• In a bowl, mix milk powder, flour, semolina, and baking soda. Add cardamom powder.
• Add ghee or butter and mix until crumbly.
• Gradually add warm milk and knead into a soft, smooth dough. The dough should be slightly sticky but not too wet. If it’s too dry, add more milk, one teaspoon at a time.
• Let the dough rest for about 5-10 minutes.

3. Shape the Gulab Jamuns:

• Grease your hands with a little ghee or oil. Take small portions of dough and roll them into smooth balls, making sure there are no cracks. The balls should be about the size of a marble.
• If you see cracks in the dough, gently knead it again until smooth and roll it out.

4. Fry the Gulab Jamuns:

• Heat ghee or oil in a deep frying pan over low-medium heat.
• Once the oil is hot (test by dropping a small piece of dough into it—if it rises slowly, it’s ready), gently slide the dough balls into the oil.
• Fry the gulab jamuns, turning them occasionally, until they are golden brown and have puffed up. This can take about 8-10 minutes.
• Ensure that the oil is not too hot, as the gulab jamuns should cook slowly and evenly.

5. Soak in Sugar Syrup:

• Once the gulab jamuns are fried, remove them from the oil and place them directly into the warm sugar syrup.
• Let them soak for at least 30 minutes to absorb the syrup and become soft.

Serve the Gulab Jamuns warm or at room temperature. Enjoy!

Gulab Jamun

Rating: 4/5

Preparation Time: 20 m
Cooking Time: 20 m
Total Time: 40 m