Gulab Jamun
Ingredients:
Dough
1 heaping cup milk powder, full fat
1 heaping tbsp flour
1/2 tsp baking powder
1/4 tsp ground cardamom
1 tbsp ghee/oil
1 egg, room temp
Syrup
2 cups water
1 1/4 cups sugar
1/4 tsp ground cardamom
A few strands of saffron (or 1/4 tsp yellow food coloring) - optional
A few drops of lemon juice
Instructions:
Mix all dough ingredients together until a dough forms. Take about a teaspoon of the mixture and form into a small balls - making sure there are no cracks. If the dough is cracking, add a teaspoon more of oil to the dough, or alternately, oil your hands, before forming the balls. Then set aside.
In a large pan, combine the ingredients for the sugar syrup. Bring to a boil, then lower the heat to low and let cook for 10-15 minutes.
Deep fry the dough balls in oil or ghee on low/medium heat until brown on all sides. These brown up quickly so make sure you’re moving them around in the oil, so they cook evenly on all sides. I only fry a few at a time, so I can manage them easily.
Remove the gulab jamun from the oil, drain slightly, then immediately drop in the sugar syrup. Turn the heat off on the sugar syrup once all the gulab jamun have been added. Let the gulab jamun soak up the syrup for at least 15-20 minutes, even longer is better.
Serve the gulab jamun warm or completely chilled with a generous amount of the syrup. Garnish with chopped pistachios and/or rose petals if you like.