Ingredients
Scale
For the Gulab Jamun:
- 1 cup milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons ghee (clarified butter), melted
- 1/2 teaspoon baking powder
- Approximately 1/4 cup warm milk (adjust as needed)
For the Sugar Syrup:
- 1 1/2 cups granulated sugar
- 2 cups water
- 4–5 green cardamom pods, lightly crushed
- 1 teaspoon rose water
- A few strands of saffron (optional)
Instructions
- Prepare the Sugar Syrup:
-
- In a large saucepan, combine the sugar and water.
- Add the crushed cardamom pods and saffron strands.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes.
- Add the rose water, stir, and set aside. Keep the syrup warm.
- Prepare the Dough:
- In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder.
- Add the melted ghee and mix until the mixture resembles coarse crumbs.
- Gradually add warm milk, a little at a time, mixing gently to form a soft dough. The dough should be smooth and slightly sticky but manageable.
- Cover the dough with a damp cloth and let it rest for about 10-15 minutes.
- Shape the Dough Balls:
- After resting, divide the dough into small equal portions (about the size of a marble).
- Gently roll each portion between your palms to form smooth, crack-free balls. If cracks appear, add a tiny bit more milk to the dough and knead gently.
- Fry the Dough Balls:
- Heat oil or ghee in a deep frying pan over low to medium heat. The oil should be warm but not too hot; a temperature of around 325°F (160°C) is ideal.
- Carefully add a few dough balls at a time into the oil. They will sink initially and then slowly rise to the surface.
- Fry the balls gently, stirring occasionally to ensure even browning. This process should take about 7-8 minutes per batch.
- Once they turn a golden brown color, remove them with a slotted spoon and drain on paper towels.
- Soak in Sugar Syrup:
- While the fried balls are still warm, immerse them in the warm sugar syrup.
- Ensure that the gulab jamuns are fully submerged.
- Let them soak for at least 2 hours to absorb the syrup and become soft and juicy.