Gulab Jamun

Ingredients

• 1 cup (150g) Khoya (reduced milk solids) or 1.5 cups Milk Powder + 1/2 cup Milk + 1 tbsp Ghee
• 2 tablespoons Maida (all-purpose flour)
• 1/4 teaspoon Baking Soda
• Pinch of Cardamom Powder (optional)
• Ghee or Oil for deep frying
• For Sugar Syrup:
• 2 cups Sugar
• 2 cups Water
• 4-5 Green Cardamom Pods, lightly crushed
• Few saffron strands (optional)
• 1 teaspoon Rose Water or Kewra Water

Instructions

1. 1

   1. **Prepare the Sugar Syrup:** In a wide pan, combine sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Add the crushed cardamom pods and saffron strands (if using). Simmer for 5-7 minutes until the syrup becomes slightly sticky, but not a one-string consistency. Remove from heat and stir in the rose water/kewra water. Keep warm.

2. 2

   2. **Prepare the Gulab Jamun Dough (Using Khoya):** Grate the khoya into a large bowl. Add maida and baking soda. Knead gently for 5-7 minutes to form a smooth, soft dough. Avoid over-kneading, as it can make the jamuns hard. If the dough feels too dry, add a teaspoon of milk. (Using Milk Powder: Combine milk powder, maida, baking soda. Mix well. Heat milk and ghee in a pan until ghee melts. Add this mixture to the dry ingredients and knead gently to form a soft dough.)

3. 3

   3. **Shape the Jamuns:** Divide the dough into small, equal portions. Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can cause the jamuns to break while frying. Aim for small balls as they will expand significantly when fried and soaked.

4. 4

   4. **Fry the Gulab Jamuns:** Heat ghee or oil in a deep kadai or pan over low-medium heat. To test the temperature, drop a tiny piece of dough; it should rise slowly to the surface. Gently drop 6-8 jamun balls into the hot ghee/oil (do not overcrowd the pan). Fry on very low heat, turning constantly with a slotted spoon, until they turn uniformly golden brown and cooked through. This slow frying ensures even cooking from inside out.

5. 5

   5. **Soak in Syrup:** Once fried, immediately transfer the hot Gulab Jamuns to the warm sugar syrup. Let them soak for at least 30 minutes to an hour (or longer for best results) to absorb the syrup and become soft and juicy.

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   6. **Serve:** Serve Gulab Jamuns warm or at room temperature, garnished with chopped pistachios or almonds if desired. They taste even better the next day!