Enchanting Saffron-Scented Homemade  Gulab Jamun

Gulab Jamun, a melt-in-your-mouth dessert, is a popular Indian sweet. These bite-sized delights are made from a soft dough of milk powder, flour, and a touch of baking powder. Once fried to a golden brown, they’re immersed in a fragrant sugar syrup infused with cardamom, saffron, and rose water. The result? A symphony of textures and flavors – soft, pillowy dough soaked in a sweet, cardamom-scented syrup.

Ingredients

• For the Dough
  • ¾ cup milk powder
  • ½ cup all-purpose flour (maida)
  • ½ tsp baking powder
  • 2 tbsp ghee
  • Milk (as required)

• For the Sugar Syrup
  • 2 cups sugar
  • 2 cups water
  • 2 cardamom pods
  • ¼ tsp saffron
  • 1 tsp lemon juice
  • 1 tsp rose water (optional)

Instructions

Make the Dough

• In a large bowl, whisk together the milk powder, flour, and baking powder.
• Add the ghee and mix well until the flour becomes crumbly.
• Gradually add milk, a little at a time, and knead into a soft, slightly sticky dough. Take your time.
• Cover the dough and let it rest for 20-30 minutes.

Make the Sugar Syrup

• In a saucepan, combine sugar, water, and cardamom pods.
• Bring to a boil and simmer for 5-7 minutes, or until the sugar dissolves and the syrup thickens slightly.
• Turn off the heat and add saffron, lemon juice, and rose water (if using).

Shape and Fry the Gulab Jamun

• Grease your palms with oil.
• Pinch off small portions of dough and roll them into smooth balls, about 1 inch in diameter.
• Heat ghee or oil in a deep pan or wok over medium heat.
• Gently drop the gulab jamun balls into the hot oil, a few at a time.
• Fry the Jamuns for 2-3 minutes, or until golden brown, turning them occasionally.
• Remove the fried Jamuns with a slotted spoon and transfer them directly to the warm sugar syrup.

Soak and Serve

• Let the Gulab Jamun soak in the sugar syrup for at least 30 minutes, or up to several hours.
• When ready to serve, garnish with chopped nuts (optional) and enjoy warm or at room temperature.

Tips

• Use full-fat milk powder for the best results.
• The oil temperature is crucial. If the oil is too hot, the Jamuns will burn on the outside and remain raw inside. If it’s too cold, they will become greasy.
• Don’t overcrowd the pan while frying the Jamuns.
• You can substitute ghee with vegetable oil for frying.

Enjoy your homemade Gulab Jamuns!