Gulab Jamun

Ingredients

Oil

for deep frying

Saffron strands

a pinch

Rose water

1 tablespoon

Water

1 cup (for syrup)

Sugar

1 cup (for syrup)

Cardamom powder

1/2 teaspoon

Milk

1/4 cup

Ghee

2 tablespoons

Baking powder

1/2 teaspoon

All-purpose flour

2 tablespoons

Milk powder

1 cup

Instructions

1. In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix well.
2. Add ghee to the dry ingredients and mix until you achieve a crumbly texture.
3. Gradually add milk to the mixture and knead gently until it forms a soft, pliable dough. Let it rest for about 10 minutes.
4. Divide the dough into small portions (about the size of a marble) and roll them into smooth balls. Ensure there are no cracks.
5. In a deep pan or kadhai, heat oil over medium heat for frying. The temperature should be around 350°F (175°C).
6. Fry the dough balls in batches, being careful not to overcrowd the pan. Fry until they turn golden brown and are cooked through, about 5-7 minutes. Remove and drain on paper towels.
7. In a separate saucepan, combine sugar and water to make the syrup. Bring to a boil, then reduce heat and let simmer for 5 minutes.
8. Add cardamom powder, rose water, and saffron strands to the syrup. Stir well.
9. Remove the fried dough balls from the oil and immediately transfer them to the warm syrup. Let them soak for at least 30 minutes to absorb the flavors.
10. Serve Gulab Jamun warm or at room temperature, garnished with chopped nuts if desired.