Ingredients:

• 1 cup full-fat milk powder
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons ghee (clarified butter)
• 1/4 cup milk (approximately)
• Oil or ghee for frying
• For the sugar syrup:
  • 1 cup sugar
  • 1 cup water
  • 4-5 green cardamom pods (lightly crushed)
  • A few saffron strands (optional)
  • 1 teaspoon rose water (optional)

Instructions:

1. Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water.
• Add crushed cardamom pods and saffron strands (if using).
• Bring the mixture to a boil, stirring occasionally until the sugar is completely dissolved.
• Simmer the syrup for 5-7 minutes until it slightly thickens.
• Add rose water (if using) and turn off the heat. Keep the syrup warm while you prepare the Gulab Jamun.

2. Prepare the Gulab Jamun Dough:

• In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
• Add ghee to the dry ingredients and mix well using your fingertips until the mixture resembles bread crumbs.
• Gradually add milk, a little at a time, and knead the mixture into a soft and smooth dough. Be careful not to over-knead.
• Cover the dough with a damp cloth and let it rest for 10-15 minutes.

3. Shape the Gulab Jamun:

• After resting, knead the dough again for a minute to ensure its smooth.
• Divide the dough into small, equal-sized portions and roll them between your palms to form smooth balls. Ensure there are no cracks on the surface of the balls.

4. Fry the Gulab Jamun:

• Heat oil or ghee in a deep frying pan over medium-low heat.
• Once the oil is hot, reduce the heat to low and carefully add the prepared Gulab Jamun balls, a few at a time, into the hot oil.
• Fry the balls gently, turning them occasionally, until they turn golden brown and evenly cooked. This process may take around 8-10 minutes. Be patient and maintain low heat to ensure even cooking and prevent burning.
• Once fried, remove the Gulab Jamun using a slotted spoon and drain excess oil by placing them on a paper towel.

5. Soak in Sugar Syrup:

• While the Gulab Jamun balls are still warm, gently drop them into the warm sugar syrup. Ensure that the syrup covers the Gulab Jamun completely.
• Let the Gulab Jamun soak in the sugar syrup for at least 1-2 hours to absorb the flavors and become soft and spongy.

6. Serve:

• Garnish the Gulab Jamun with chopped nuts like pistachios or almonds (optional).
• Serve warm or at room temperature, and enjoy the deliciousness of homemade Gulab Jamun!

Note:

• Gulab Jamun tastes best when served warm, so you can gently reheat them before serving if needed.
• Store any leftover Gulab Jamun in the refrigerator and reheat before serving.
• This recipe makes approximately 12-15 Gulab Jamun depending on the size of the balls. Adjust the quantity of ingredients accordingly for larger batches.