In a large mixing bowl, combine the powdered milk, plain flour, and baking powder.
Pour in the melted ghee or butter and 2 tablespoons of milk into the dry ingredients. Mix the dough thoroughly until it becomes smooth and free of any lumps. If the dough is too dry, add a small amount of milk to adjust the consistency.
Roll the dough into small balls, approximately the size of a cherry. Be careful not to overwork the dough to prevent the gulab jamuns from becoming tough.
Heat the vegetable oil in a deep saucepan or fryer over medium heat until it reaches 180°C. Test the temperature of the oil by dropping a small piece of dough into it. The dough should sizzle and rise to the surface immediately.
Carefully add the dough balls to the hot oil, a few at a time, and fry until all sides turn golden brown. Use a slotted spoon to remove the fried gulab jamuns from the oil and drain them on a paper towel-lined plate.
In a separate saucepan, bring the granulated sugar and water to a boil, stirring continuously until the sugar dissolves.
Add the ground cardamom and rose water to the sugar syrup and stir well.
Place the fried gulab jamuns into the sugar syrup and let them soak for at least 30 minutes before serving.
Garnish with chopped pistachios or desiccated coconut (optional). Serve the gulab jamun warm.
One Comment
Your ‘Gulab Jamun’ recipe is a timeless classic that holds a special place in the hearts of many. The detailed instructions and tips you’ve provided make it accessible for both beginners and experienced cooks. The golden-brown, syrup-soaked goodness of Gulab Jamun is truly irresistible, and I can’t wait to recreate this beloved dessert at home. Thanks for sharing this wonderful recipe.