Gulab Jamun is a classic indian dessert loved for its soft, melt-in-the-mouth texture soaked in sweet rose-flavored syrup. Using milk powder makes it easier and quicker to prepare without compromising the traditional softness.

Ingredients

For the gulab jamun Dough:

· 1 cup milk powder

· 1/4 cup all-purpose flour (maida)

· 1/4 tsp baking soda

· 2 tbsp ghee or melted butter

· 1/4 cup milk (adjust as needed to form dough)

· 1 tsp cardamom powder (optional, for flavor)

For the sugar Syrup:

· 2 cups sugar

· 2 cups water

· 4-5 green cardamom pods, crushed

· 1 tsp rose water or 1/2 tsp rose essence

· A few strands of saffron (optional)

· 1 tsp lemon juice (to prevent crystallization)

Instructions

Step 1: Prepare sugar Syrup

1. In a large pan, combine sugar and water.

2. Heat until the sugar dissolves completely and the syrup comes to a gentle boil.

3. Add crushed cardamom pods, rose water, saffron, and lemon juice.

4. Let it simmer on low heat for 5-7 minutes. Turn off the heat and keep warm.

Step 2: Prepare gulab jamun Dough

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

2. Add ghee or melted butter and mix well with your fingers until crumbly.

3. Gradually add milk little by little and knead gently to form a soft, smooth dough. The dough should not be sticky but soft enough to roll into balls.

4. Let the dough rest for 5-10 minutes.

Step 3: Shape and Fry

1. Divide the dough into small equal portions and gently roll each into a smooth ball (no cracks).

2. Heat oil or ghee in a deep frying pan on medium-low heat. The oil should not be too hot, or the jamuns will brown outside but remain raw inside.

3. Fry the balls slowly, stirring gently and continuously, until they turn golden brown evenly.

4. Remove the fried balls with a slotted spoon and drain on paper towels.

Step 4: Soak in sugar Syrup

1. While still warm, transfer the fried gulab jamuns into the warm sugar syrup.

2. Let them soak for at least 2 hours (or longer) so they absorb the syrup well and become soft and juicy.

Tips for Soft Gulab Jamun

· Use milk powder for a soft texture and easy dough preparation.

· Knead the dough gently; over-kneading makes the jamuns hard.

· Fry on medium-low heat to cook them evenly inside and get a golden color outside.

· Soaking in warm syrup helps jamuns absorb the syrup quickly.

· Avoid cracks in the balls to prevent them from breaking during frying.

Serving Suggestion

Serve gulab jamun warm or at room temperature, garnished with chopped pistachios or almonds. It pairs wonderfully with vanilla ice cream or as a festive dessert on its own!

 

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