Ingredients:
For the Gulab Jamun:
- 1 cup full-fat milk powder
- 1/4 cup all-purpose flour
- 1/4 cup ghee (clarified butter), melted
- 2 tablespoons milk
- 1/4 teaspoon baking soda
- Pinch of cardamom powder
- Ghee or oil for frying
For the Rosewater Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1-2 tablespoons rosewater
- Saffron strands (optional, for garnish)
- Chopped pistachios or almonds (for garnish)
Instructions:
1. Make the Gulab Jamun Dough:
- In a mixing bowl, combine milk powder, all-purpose flour, melted ghee, milk, baking soda, and cardamom powder. Mix well to form a smooth, soft dough.
2. Shape the Jamun:
- Divide the dough into small portions and roll each portion into smooth balls, ensuring there are no cracks. The balls should be bite-sized.
3. Heat Ghee or Oil:
- Heat ghee or oil in a deep pan over medium heat for frying. The temperature should be medium to avoid burning the jamuns.
4. Fry the Gulab Jamun:
- Gently slide the prepared jamun balls into the hot ghee or oil. Fry them until they turn golden brown, turning them occasionally for even cooking. Ensure they are cooked through but not overly browned.
5. Prepare the Rosewater Syrup:
- In a separate saucepan, combine sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves. Simmer for 5-7 minutes to create a slightly thick syrup.
- Remove from heat and add rosewater. Stir well. Allow the syrup to cool slightly.
6. Soak the Jamun:
- Once the fried jamuns are slightly cooled, gently place them in the warm rosewater syrup. Let them soak for at least 2-3 hours to absorb the flavors.
7. Garnish:
- Garnish the Gulab Jamun with saffron strands and chopped pistachios or almonds.
8. Serve:
- Serve the Gulab Jamun with Rosewater Syrup warm or at room temperature. They are delicious on their own or paired with vanilla ice cream.
Cooking Time: Approximately 15-20 minutes for frying, plus soaking time.
Serving Size: This recipe makes approximately 20-25 Gulab Jamuns, depending on the size. Adjust quantities based on your preferences.
