Gulab jamun are soft milk-solid dumplings soaked in cardamom-scented sugar syrup. The secret is a smooth, crack-free dough and oil kept at a steady medium-low temperature.
Ingredients
- 1 cup milk powder
- 2 tablespoons plain flour
- 1/4 teaspoon baking powder
- 2 tablespoons ghee and enough milk to make a soft dough
- 1 1/2 cups sugar, 1 1/2 cups water, cardamom and rose water
Method
- Simmer sugar, water and cardamom for 5 minutes; add rose water and keep warm.
- Mix dry ingredients with ghee. Add milk a little at a time and rest the soft dough for 5 minutes.
- Roll smooth small balls with no cracks.
- Fry slowly until evenly deep golden.
- Soak warm jamun in warm syrup for at least 2 hours.
Make small balls because they expand in the syrup. Serve warm or chilled with pistachios.