Classic Gulab Jamun

Ingredients

• 1 cup Milk Powder
• 0.25 cup All-purpose flour (Maida)
• 1 teaspoon Ghee (Clarified Butter)
• 4 tablespoons Whole Milk
• 1 pinch Baking Soda
• 1.5 cups Sugar
• 1.25 cups Water
• 4 pieces Cardamom Pods
• 1 teaspoon Rose Water(optional)
• 0.5 teaspoon Lemon Juice
• 2 cups Oil or Ghee for deep frying

Instructions

1. 1

   Prepare the syrup by boiling sugar, water, and crushed cardamom pods for 5-7 minutes until slightly sticky; add lemon juice and rose water, then set aside to keep warm.

2. 2

   In a mixing bowl, combine milk powder, all-purpose flour, and baking soda, then rub in 1 teaspoon of ghee with your fingertips.

3. 3

   Gradually add milk and mix gently to form a soft, slightly sticky dough; do not over-knead or the jamuns will become hard.

4. 4

   Grease your palms and divide the dough into small, smooth balls, ensuring there are no cracks on the surface.

5. 5

   Heat oil or ghee in a deep pan on low heat; the oil should be warm, not hot, to ensure even cooking.

6. 6

   Fry the balls in small batches, stirring the oil constantly to rotate them until they turn golden brown on all sides.

7. 7

   Drain the fried jamuns on a paper towel for 30 seconds, then immediately drop them into the warm sugar syrup.

8. 8

   Let the gulab jamuns soak in the syrup for at least 2 hours to double in size and become soft.