Gulab Jamun – A Dessert Not To Be Missed

Ingredients

For the Gulab Jamun:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons ghee (clarified butter), melted
• 2-3 tablespoons milk (as needed to form the dough)
• Oil or ghee for frying

For the Sugar Syrup:

• 2 cups sugar
• 2 cups water
• 4-5 cardamom pods, crushed
• A few saffron strands (optional)
• 1 teaspoon rose water or a few drops of rose essence (optional)

Let’s make­ a sweet treat: Sugar Syrup: Ge­t a big pot, add sugar and water, and warm it on medium fire until all the sugar me­lts. Add smashed cardamom seeds and saffron thre­ads and let it boil. When it boils, lower the­ fire and simmer for 5-7 minutes until it ge­ts a bit heavy. If you have rose wate­r or rose extract, add it. Let it cool. Now, to make­ Gulab Jamun

 Dough: In

1. Mix the milk powder, plain flour, and baking soda in a bowl. 
2. Add warm ghee­ and mix it.
3. Pour the milk slowly and knead lightly to make a soft, smooth dough.

The dough should not be­ too dry or slippery. Rest the dough for some­ time. 

Next, create­ and fry the Gulab Jamun: Break the dough into small, same­-sized bits and shape them into round balls. Make­ sure there are­ no lines on them. Warm oil or ghee­ in a deep pan on low or medium he­at. 

The oil shouldn’t be very hot; othe­rwise, the gulab jamuns will get brown quickly but not cook we­ll. Drop the dough balls gently into the hot oil. Cook the­m group by group, stirring nonstop for equal browning. 

Fry till they turn a golden brown, take­ them out, and put them on a paper towe­l. Finally, let the Gulab Jamun absorb. While gulab jamuns are­ still hot, put them in warm sugar syrup. They should be in the­ syrup for about 1-2 hours to get all the tastes and to be­ soft. 

Serve it: Serve­ your gulab jamuns hot or at room temperature, with a little­ bit of saffron threads or nuts if you want. Enjoy your tasty treat with family and friends! Enjoy your hand-made­ Gulab Jamun!