Gulab Jamun

Here's a simple recipe to make Gulab Jamun without using a Gulab Jamun mix

Ingredients:

For Gulab Jamun:

- 1 cup milk powder

- 1/4 cup all-purpose flour (maida)

- 1/4 tsp baking soda

- 2 tbsp ghee (clarified butter)

- A pinch of cardamom powder

- A few saffron strands (optional)

- 2-3 tbsp milk (as needed to make a soft dough)

For Sugar Syrup:

- 1 cup sugar

- 1 cup water

- 1/4 tsp cardamom powder

- A few saffron strands (optional)

- A tiny pinch of rose essence (optional)

INSTRUCTIONS

1. Prepare the Sugar Syrup:

   a. In a saucepan, combine the sugar and water.

   b. Heat the mixture over medium heat until it comes to a boil.

   c. Add cardamom powder and saffron strands (if using) to the syrup.

   d. Simmer the syrup for 5-7 minutes until it slightly thickens.

   e. Turn off the heat, and if you like, add a tiny pinch of rose essence. Set the sugar syrup aside to cool.

2. Make the Gulab Jamun Dough:

   a. In a mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder.

   b. Add ghee to the dry ingredients and mix well.

   c. Gradually add milk a little at a time and knead the mixture into a soft and smooth dough. The dough should be slightly sticky but manageable. If it's too dry, add a little more milk. If it's too sticky, add a touch more milk powder.

3. Shape the Gulab Jamun:

   a. Divide the dough into small, equal-sized portions and roll them into smooth balls without any cracks. Make sure they are uniform in size, as they will expand when frying and soaking in syrup.

4. Fry the Gulab Jamun:

   a. Heat oil or ghee in a deep frying pan over medium-low heat. The oil should be at the right temperature, around 325-350°F (160-175°C).

   b. Carefully slide the prepared Gulab Jamun balls into the hot oil.

   c. Fry them, constantly turning them gently, until they turn golden brown on all sides. This should take about 6-8 minutes. Be patient and fry them on low heat to ensure they cook evenly and don't remain raw inside.

   d. Remove the fried Gulab Jamun using a slotted spoon and place them on a paper towel to remove excess oil.

5. Soak the Gulab Jamun:

   a. While the Gulab Jamun is still warm, place them into the prepared sugar syrup.

   b. Allow them to soak for at least 1-2 hours, during which they will absorb the syrup and become soft, spongy, and sweet.

6. Serve:

   a. Gulab Jamun is best enjoyed warm or at room temperature. Serve them garnished with some saffron strands or chopped pistachios if desired.

Enjoy your homemade Gulab Jamun made without a Gulab Jamun mix!