Gulab Jamun

📝 Ingredients:

For Gulab Jamun:

• 1 cup khoya/mawa (grated) OR use 1 cup milk powder
• 2 tbsp maida (all-purpose flour)
• ½ tsp baking soda (very little)
• 2 tbsp milk (or as needed to bind dough)
• 1 tbsp ghee

For Sugar Syrup:

• 1 ½ cups sugar
• 2 cups water
• 3–4 cardamom pods (lightly crushed)
• Few strands saffron (optional)
• 1 tsp rose water / kewra water (optional, for flavor)
• Oil or ghee – for frying

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👩‍🍳 Method:

1. Make the Sugar Syrup

1. In a pan, add sugar + water.
2. Heat until sugar dissolves completely.
3. Add cardamom, saffron, and rose water.
4. Simmer for 5–6 minutes to make a slightly sticky syrup (not too thick).
5. Keep warm.

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2. Make the Gulab Jamun Dough

1. In a bowl, mix khoya/mawa, maida, baking soda, and ghee.
2. Add milk little by little and knead into a soft, smooth dough (don’t over-knead).
3. Rest for 10 minutes.
4. Make small, smooth balls (no cracks).

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3. Fry the Gulab Jamun

1. Heat oil/ghee in a kadhai on low-medium flame.
2. Slide in the balls gently.
3. Fry slowly, stirring continuously, until they turn even golden brown.
4. Remove and drain excess oil.

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4. Soak in Syrup

1. Immediately transfer fried balls into the warm sugar syrup.
2. Let them soak for at least 2 hours before serving.
3. They will absorb syrup and become soft, juicy, and delicious.

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🌟 Tips:

• Low flame frying is key – if fried fast, they’ll stay raw inside.
• If gulab jamuns are hard → dough was too dry (add more milk next time).
• If they break in oil → dough was too soft (add a little maida).
• Syrup must be warm, not boiling, when you add fried jamuns.

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✨ Your soft, melt-in-mouth Gulab Jamun is ready 🎉 Serve warm with ice cream or chilled as a festive sweet.