Gulab Jamun Racipe 

Ingredients:

For the Gulab Jamun Balls:

• 1 cup khoya (mawa, dried milk solids)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon baking powder
• 2 tablespoons milk (adjust as needed)
• Ghee or oil for deep frying

For the Sugar Syrup:

• 1½ cups sugar
• 1½ cups water
• 4-5 cardamom pods (crushed)
• A few saffron strands (optional)
• 1 teaspoon rose water or a few drops of kewra essence (optional)
• 1 teaspoon lemon juice (to prevent crystallization)

Instructions:

1. Prepare the Sugar Syrup:

1. Mix the sugar and water: In a large saucepan, combine the sugar and water. Heat over medium flame, stirring occasionally until the sugar dissolves completely.

2. Add flavors: Once the sugar dissolves, add the crushed cardamom pods, saffron strands, and lemon juice. Let it simmer on low heat for 5-7 minutes until the syrup slightly thickens. Add rose water or kewra essence if using.

3. Keep warm: Turn off the heat and cover the syrup to keep it warm. The syrup should be warm, not too hot or too cold, when adding the fried gulab jamuns.

2. Prepare the Gulab Jamun Dough:

1. Mix dry ingredients: In a mixing bowl, crumble the khoya until there are no lumps. Add the all-purpose flour and baking powder. Mix them well.

2. Add milk: Gradually add milk (a little at a time) and knead the mixture into a smooth, soft dough. The dough should not be sticky, so avoid adding too much milk.

3. Shape the dough: Divide the dough into small portions and roll them between your palms to form smooth, crack-free balls. Ensure they are small as they will expand when fried and soaked in syrup.

3. Fry the Gulab Jamun:

1. Heat the oil or ghee: In a deep pan, heat ghee or oil over low to medium heat. It should be hot but not smoking. To test, drop a small piece of dough into the oil—it should rise slowly to the surface.

2. Fry the balls: Carefully add a few balls to the hot oil, ensuring they don’t touch each other. Fry them on low to medium heat, stirring gently and continuously, so they cook evenly and get a golden-brown color. This can take about 6-8 minutes.

3. Drain and rest: Once fried, remove the balls with a slotted spoon and drain them on paper towels for a minute or two.

4. Soak the Gulab Jamun:

1. Soak in syrup: Immediately add the fried gulab jamun balls into the warm sugar syrup. Let them soak for at least 2 hours to absorb the syrup fully.

5. Serve:

• Serve the gulab jamun warm or at room temperature, garnished with slivered almonds, pistachios, or a sprinkle of saffron if desired.