Gulab Jamun

Ingredients

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (or melted butter)
• 3 -4 tbsp whole milk, as needed
• 1 tsp cardamom powder
• oil or ghee for deep frying
• 1 1/2 cup s sugar
• 1 1/2 cup s water
• 4 cardamom pods, lightly crushed
• 1 tsp rose water
• a few saffron strands, optional
• chopped pistachios, for garnish

Steps

1. 1

   Make the syrup first: boil sugar and water with cardamom pods until sugar dissolves. Simmer for 5 minutes until slightly sticky. Add rose water and saffron. Set aside.

2. 2

   Mix milk powder, flour, baking soda, and cardamom powder. Rub in ghee.

3. 3

   Add milk gradually, mixing until a soft, smooth dough forms. Do not overwork. Let rest 10 minutes.

4. 4

   Roll the dough into small, smooth balls (about 1 inch) with no cracks.

5. 5

   Heat oil to 300°F (medium-low). Fry the balls in batches, turning gently, for 5-7 minutes until deep golden brown. Low heat is critical — too high and they stay raw inside.

6. 6

   Transfer hot gulab jamun directly into the warm syrup. Soak for at least 1 hour.

7. 7

   Serve warm or at room temperature, garnished with chopped pistachios.