What do you need
1 1/2 cup non fat milk powder
1/2 cup milk
1/4 cup ghee
3 cup sugar
1 cup water
4 tbsp maida
1 tsp rose water
few strands saffron
3/4 tsp baking powder
1/2 tsp cardamom powder
oil to fry
What you need to do
- In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook on medium flame until it forms a ball, approximately 4-5 mins.Turn the flame off and transfer to a bowl.
- For Sugar Syrup : Add the sugar to a pan with 1 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes.
- Skim the dirt off the surface using a perforated spoon. Add saffron,1/2 tsp rose water and mix well, add more water as required to form a sticky consistency sugar syrup.Turn the flame off and keep aside.This syrup must be hot(not boiling hot) when the gulab jamun are submerged into it.
- Forming Gulab Jamun: To the cooled milk powder mixture add - maida, cardamom powder, baking powder, 1/2 tsp rose water and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough.
- Divide the dough into 16 equal portions and then press each portion of the dough between palm and slowly releasing pressure whilst rolling it to a smooth round ball.
- Always keep the dough covered to prevent them from forming crust & drying.
- Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration.
- Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.
