Gulab Jamun recipe

 Ingredients:

For the dough: 1 cup milk powder 1/4 cup all-purpose flour (maida) 1/4 tsp baking soda 2 tbsp ghee or unsalted butter 2-3 tbsp milk (adjust as needed) A pinch of cardamom powder (optional) A pinch of salt

For the sugar syrup:

1 1/2 cups sugar 1 1/2 cups water 1/4 tsp cardamom powder (optional) A few strands of saffron (optional) 1 tsp rose water or kaasuri methi (optional)

For frying: Ghee or oil (enough to deep fry)

Instructions:

1. Make the sugar syrup:

In a pan, combine sugar and water. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Once it comes to a boil, add cardamom powder and saffron (if using). Let the syrup simmer for 5-7 minutes until it reaches a sticky consistency, but not too thick. It should be of a one-string consistency (when you take a drop between your thumb and forefinger, it should form a thread). Remove from heat and add rose water or kesar (if desired). Set aside and keep warm.

2. Prepare the dough:

In a large bowl, mix milk powder, all-purpose flour, and baking soda. Add a pinch of cardamom powder for fragrance. Add ghee (or butter) to the dry ingredients and mix until it resembles breadcrumbs. Gradually add milk, a little at a time, to form a soft dough. The dough should be smooth and not sticky. Cover the dough with a damp cloth and let it rest for about 10-15 minutes.

3. Shape the gulab jamuns:

Divide the dough into small, smooth balls. The size of the balls should be small (about 1 inch in diameter) because they will expand during frying. Ensure there are no cracks in the balls, as cracks can cause the gulab jamun to break during frying.

4. Fry the gulab jamuns:

Heat ghee or oil in a pan over low to medium heat. The oil should be hot but not smoking. Gently slide the dough balls into the hot ghee. Do not overcrowd the pan. Fry the gulab jamuns, turning them occasionally, until they are golden brown and puffed up. This will take about 5-7 minutes. Keep the heat low so that the gulab jamuns cook evenly from the inside without burning.

5. Soak in sugar syrup:

Once fried, remove the gulab jamuns from the oil and immediately place them in the warm sugar syrup. Let them soak for at least 30 minutes to an hour, so they absorb the syrup.

6. Serve:

Gulab jamuns are best served warm. They can be served with some syrup, or even garnished with slivers of pistachio or almonds.

Enjoy your homemade Gulab Jamun! Would you like any tips for perfecting them or variations on the recipe?