Ingredients
Method
- Sift milk powder, flour, and baking soda into a large mixing bowl.
- Add melted ghee and mix gently using your fingers until it resembles damp sand.
- Gradually add milk, 1-2 tablespoons at a time, and combine until the dough is smooth.
- Gently knead the dough until smooth, being careful not to overwork it. If the dough becomes too sticky, add a little more flour.
- Grease your hands with ½ teaspoon ghee and divide the dough into 22-25 equal portions.
- Roll each portion into a smooth ball, ensuring there are no cracks.
- Place the balls on a plate and cover with cling film to prevent them from drying out.
- In a wide pot, combine water and sugar to make the syrup. Heat on low-medium and stir until the sugar is dissolved. Do not allow the syrup to thicken.
- Once the sugar dissolves, let the syrup simmer for 4-6 minutes, then turn off the heat. Stir in cardamom, saffron, lemon juice, and rose water. Keep the syrup warm.
- Heat ghee and oil in a deep frying pot over low-medium heat. Ensure the oil is deep enough to submerge the gulab jamun.
- Test the oil with a small piece of dough; it should rise gently without browning immediately. If it sizzles too much, lower the heat.
- Gently add 6-8 balls at a time to the hot oil. Fry for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Using a slotted spoon, remove the fried gulab jamun and drain briefly on paper towels, then immediately place in the warm sugar syrup.
- Repeat frying the remaining dough balls and soaking them in syrup. Once all balls are in the syrup, cover the pot and allow them to soak for 4-5 hours.
- Once soaked, serve the gulab jamun warm, or store in the refrigerator for up to 20 days.
Nutrition
Notes
Gulab jamun is a beloved Indian dessert that gets its perfect soft texture when made with fresh ingredients and cooked at the right temperature.