Gulab jamun
🧾 Ingredients (serves 4)
For the jamuns:
• 1 cup milk powder
• ¼ cup all-purpose flour (maida)
• 2 tbsp ghee
• A pinch of baking soda
• ¼ cup milk (adjust as needed)
• Ghee or oil for deep frying
For the sugar syrup:
• 1½ cups sugar
• 1½ cups water
• 4 green cardamom pods (crushed)
• A few strands of saffron (optional)
• 1 tsp rose water (optional)
Method
1. Make the sugar syrup
◦ In a pan, combine sugar, water, cardamom, and saffron.
◦ Boil until slightly sticky (not one-string consistency).
◦ Add rose water and keep warm.
2. Prepare the dough
◦ Mix milk powder, flour, baking soda, and ghee.
◦ Gradually add milk and knead into a soft, smooth dough.
◦ Rest for 5–10 minutes.
3. Shape the jamuns
◦ Divide dough into small balls (no cracks).
◦ Roll gently between palms to smoothen.
4. Fry the jamuns
◦ Heat ghee/oil on low-medium heat.
◦ Fry balls until golden brown, turning gently.
◦ Drain and let cool slightly.
5. Soak in syrup
◦ Add fried jamuns to warm syrup.
◦ Let them soak for at least 1 hour before serving.
💡 Tips
• Fry on low heat to ensure even cooking and soft texture.
• Avoid over-kneading—this can make jamuns dense.
• Syrup should be warm, not hot, when soaking.
• Add a few drops of lemon juice to syrup to prevent crystallization.
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