Ingredients
-
1 cup milk powder
-
1/3 cup all purpose flour
-
1/2 teaspoon baking powder
-
Pinch of salt
-
2 tablespoons melted ghee
-
1/2 cup milk
-
Ghee (to grease hands)
-
2 cups water
-
1.5 cups sugar
-
1 teaspoon rose water
-
Pinch of saffron
-
Vegetable oil, for frying
Directions
- Add milk powder, flour, baking powder, and salt into a mixing bowl. Stir to combine.
- Add melted ghee and stir until mixture resembles breadcrumbs. Then add in the milk, slowly stirring continuously until all the ingredients come together into a soft dough. Allow formed dough to sit at room temperature for five minutes to firm up.
- Grease hands with ghee. Gently roll small balls of dough (approx. 1-1.5 inches in diameter). Do not overwork the dough.
- Heat 2-3 inches of oil in a deep frying pan on medium heat. Add balls and cook for five to seven minutes until dark brown in colour.
- Prepare syrup by heating water and sugar. Let simmer for five minutes until the sugar has dissolved and slightly thickened. Add rose water and saffron.
- Immerse the hot gulab jamun balls immediately into the syrup and allow to soak for a minimum of ten minutes. The gulab jamun will puff up as they soak.
- Serve warm at room temperature or chilled.
- Enjoy!
