Gulab Jamun

Ingredients

• 1 cup milk powder (full-fat)
• 3 tablespoons all-purpose flour (maida)
• 1/2 teaspoon baking powder
• 2 tablespoons ghee or butter, softened
• 3-4 tablespoons milk (to bind)
• Sugar Syrup: 1.5 cups sugar
• Sugar Syrup: 1.5 cups water
• 4-5 cardamom pods, crushed
• 1 teaspoon rose water
• Oil or ghee for deep frying

Instructions

1. 01

   Make the sugar syrup: boil sugar and water with crushed cardamom until slightly sticky (about 5 minutes). Remove from heat and stir in rose water. Keep warm.

2. 02

   Make the dough: mix milk powder, flour, and baking powder. Rub in softened ghee until crumbly. Add milk one spoon at a time and knead gently into a soft, smooth dough. Do not over-knead.

3. 03

   Divide dough into 20-22 equal portions. Roll each gently between your palms into a smooth ball with no cracks. Cracks will cause breakage while frying.

4. 04

   Heat oil on low-medium heat. Test by dropping a tiny piece of dough — it should rise slowly. Fry the balls in batches on low heat, stirring gently, until deep golden brown — about 8-10 minutes.

5. 05

   Transfer hot jamuns directly into the warm sugar syrup. Let them soak for at least 1-2 hours. They will double in size. Serve warm, garnished with crushed pistachios.