Gulab Jamun

Ingredients:

For the Gulab Jamun Balls:

 • Milk powder – 1 cup

 • All-purpose flour (maida) – ¼ cup

 • Baking powder – ½ teaspoon

 • Ghee or butter – 2 tablespoons (melted)

 • Milk – ¼ cup (add more if needed to form dough)

 • Oil or ghee – for deep frying

For the Sugar Syrup:

 • Sugar – 2 cups

 • Water – 1½ cups

 • Cardamom powder – ½ teaspoon

 • Rose water – 1 teaspoon (optional)

 • Saffron strands – a few (optional)

 

Instructions:

Preparing the Sugar Syrup:

In a saucepan, combine sugar and water. Heat on medium flame and stir until the sugar dissolves completely.

Once the sugar is dissolved, add cardamom powder, rose water, and saffron strands (if using). Let the syrup simmer for 5-6 minutes on low heat. Turn off the heat and set the syrup aside.

Making the Gulab Jamun Balls:

In a large bowl, mix milk powder, all-purpose flour, and baking powder.

 

Add the melted ghee and gradually add milk to the mixture, gently kneading it into a soft, smooth dough. 

 

The dough should be moist but not sticky. Let it rest for 5 minutes.

 

Divide the dough into small portions and roll each portion into smooth, crack-free balls, as cracks can cause the jamuns to break while frying.

Frying the Gulab Jamuns:

Heat oil (or ghee) in a deep pan/ kadai over low-medium heat. To test if the oil is ready, drop a small ball of dough into the oil. It should rise slowly to the surface without turning brown immediately.

 

Gently slide the prepared dough balls into the hot oil. Fry on low heat, stirring gently to ensure even cooking. The gulab jamuns should slowly turn golden brown (about 5-7 minutes).

 

Once the jamuns are golden brown, remove them from the oil using a slotted spoon and drain them on paper towels.

Soaking the Gulab Jamuns:

While the jamuns are still warm, add them to the warm sugar syrup. Let them soak for at least 1-2 hours so they absorb the syrup fully and become soft and juicy.

Serve the Gulab Jamuns warm or at room temperature, garnished with some chopped nuts (like pistachios or almonds), if desired.

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