Gulab Jamun

  

Here's a simple recipe for making delicious Gulab Jamun:

Ingredients:

For the Gulab Jamun:

1 cup milk powder

1/4 cup all-purpose flour

1/4 teaspoon baking soda

A pinch of cardamom powder

2 tablespoons ghee (clarified butter)

2-3 tablespoons milk (approximately)

Oil or ghee for frying

For the Sugar Syrup (Chashni):

1.5 cups sugar

1.5 cups water

A few saffron strands (optional)

1/4 teaspoon cardamom powder

1 teaspoon rose water (optional)

Instructions:

Making the Sugar Syrup (Chashni):

In a saucepan, combine sugar and water to make the sugar syrup.

Place the saucepan on medium heat and stir until the sugar dissolves.

Add saffron strands and let the syrup come to a boil.

Once the syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single string), remove it from heat.

Add cardamom powder and rose water to the syrup. Mix well and set aside.

Making the Gulab Jamun:

In a mixing bowl, combine milk powder, all-purpose flour, baking soda, and cardamom powder.

Add ghee to the dry mixture and rub it in with your fingers until the mixture resembles breadcrumbs.

Gradually add milk and knead the mixture to form a soft dough. The dough should be slightly sticky but manageable. If it's too dry, add a little more milk; if it's too wet, add a bit more milk powder.

Divide the dough into small portions and roll them into smooth balls. Make sure there are no cracks on the surface of the balls, as they might crack while frying.

Heat oil or ghee in a deep frying pan over medium heat. The oil/ghee should be moderately hot.

Test the oil/ghee by dropping a tiny piece of dough into it. If the dough rises to the surface slowly, the oil/ghee is ready for frying.

Gently slide the rolled dough balls into the hot oil/ghee, a few at a time, making sure not to overcrowd the pan. Fry them on medium-low heat, stirring gently for even browning, until they turn golden brown.

Remove the fried Gulab Jamun using a slotted spoon and drain the excess oil.

Let the fried Gulab Jamun cool for a few minutes before placing them into the warm sugar syrup.

Allow the Gulab Jamun to soak in the sugar syrup for at least 1-2 hours before serving.

Your homemade Gulab Jamun is ready to be enjoyed! You can serve them warm or at room temperature. They're a delightful Indian dessert that's perfect for special occasions or whenever you're craving something sweet.