STEP 1.In a large mixing bowl add 240 gms milk powder, 120 gms maida (all purpose flour), 1 tsp cardamom, ¼ tsp soda bicarb, few strands of saffron (kesar). Mix the dry ingredients together. Add 2 tbsp ghee, 200 ml cream and mix together.
STEP 1.Knead well to form a smooth dough. The dough will be sticky due to the milk powder . Grease palms and portion the dough into small amla (gooseberry) size balls.
STEP 1.Preheat oil in a kadai or deep pan on medium heat for deep frying. To test whether the oil is hot enough, drop a small piece of dough into the oil, if it sizzles immediately and slowly rises to the top the oil is ready.
STEP 1.Carefully add the gulab jamun balls into the hot all and fry on medium heat until they cook through and are golden brown on all sides. Keep turning the gulab jamuns around in the oil and prevent them from sticking to the bottom of the pan. When they rise to the top andare evenly brown they are ready to remove from the oil.
STEP 1.Drain the gulab jamun on a kitchen paper towel.
STEP 1.For the sugar syrup, in a large pan add 600 ml water, 400 gm sugar, 2 tbsp rose water and a generous pinch of saffron.
STEP 1.Stir till the sugar dissolves and the colour of the saffron infuses into the water. Bring the syrup to a brisk boil for 1 to 2 minutes and then turn off the heat.
STEP 1.Place the gulab jamuns in the sugar syrup. Cover the pan and allow them to rest for at least 2 hours for them to fluff up and become soft and juicy.
STEP 1.Once gulab jamuns are soft and fluffy, they are ready to serve.
calories per serving
111 g Fat38 g Protein388 g Carbs12 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment