indian GUJAB JAMUM

Ingredients:

For the Gulab Jamun:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 cup ghee (clarified butter)
• A pinch of baking soda
• 3-4 tablespoons milk (approx.)
• Oil or ghee for deep frying

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water or kewra water (optional)

Instructions:

For the Sugar Syrup:

1. In a saucepan, combine sugar and water to make the sugar syrup.
2. Bring it to a boil, stirring until the sugar dissolves.
3. Add cardamom powder and simmer for about 5-7 minutes until it reaches a slightly sticky consistency.
4. Optionally, add rose water or kewra water for fragrance.
5. Remove from heat and set aside.

For the Gulab Jamun:

1. In a mixing bowl, combine milk powder, all-purpose flour, baking soda, and ghee.
2. Gradually add milk to form a soft, smooth dough. Be cautious not to make it too sticky.
3. Divide the dough into small portions and roll them into smooth balls. Make sure there are no cracks on the surface of the balls.
4. Heat oil or ghee in a deep pan over medium heat for frying.
5. Once the oil is hot, reduce the heat to low-medium, and carefully add the gulab jamun balls.
6. Fry them on low-medium heat, turning gently, until they turn golden brown evenly. Ensure the heat is not too high to avoid burning the outer layer while the inside remains uncooked.
7. Once golden brown, remove the fried gulab jamun balls and place them on a paper towel to absorb any excess oil.
8. Allow the fried balls to cool for a few minutes.

Soaking the Gulab Jamun:

1. While the fried balls are still warm, place them in the prepared sugar syrup.
2. Ensure that the sugar syrup covers the gulab jamun balls completely.
3. Let the gulab jamuns soak in the syrup for at least a few hours or overnight to absorb the sweetness.

Serve the Gulab Jamun warm and enjoy this delightful Indian sweet!