INGREDIENTS
- ¼ cup milk
- ¼ cup ghee
- 1½ cup milk powder (unsweetened)
- 1 cup water
- 1½ cup sugar
- 2 elaichi (cardamom)
- Saffron strands
- 4 tbsp maida
- ½ tsp baking powder
- A pinch of cardamom powder
- 1-2 tsp rose water
- Ghee for frying
INSTRUCTIONS
- Mix the milk, ghee and milk powder.
- Heat the pan and stir continuously for 5 minutes on low-medium heat.
- Let it cool down (keep stirring).
- Once cooled, add maida, baking powder, cardamom powder and rose water.
- Knead the dough well. You can use 2-3 tbsp water or milk if needed to form the dough.
- Knead well for 3-4 minutes using the palm of your hand to soften the dough.
- Divide into equal portions and make small balls using pressure between your palms. Make sure no cracks are formed. Keep the remaining dough covered while shaping. Use water if needed to form smooth balls.
- Keep the balls covered in a greased plate.
- Heat ghee.
- Keep the flame very low and deep fry the Gulab Jamuns slowly, making sure they brown evenly and double in size (takes around 8-9 minutes).
- In another pan, melt the sugar and water with elaichi and saffron.
- No need to thicken the syrup. Just bring it to 3-4 boils.
- Your sugar syrup is ready. You can add a few drops of rose water.
- Add the fried Gulab Jamuns to the boiling hot syrup.
- Keep them dipped in the syrup for at least 4 hours.
- Your delicious melt-in-the-mouth Gulab Jamuns are ready.
- Serve warm.
Enjoy!
