Prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Add crushed green cardamom, saffron strands (if using), and reduce heat to a simmer. Let it cook for 5-7 minutes until it forms a slightly sticky syrup (not too thick). Stir in rose water, then remove from heat and keep warm.
Make the Gulab Jamun dough. In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add melted ghee and mix until it resembles breadcrumbs. Gradually add milk, a little at a time, and knead gently to form a soft, smooth dough. Do not over-knead.
Shape the Jamuns. Divide the dough into small, equal portions. Roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they can cause the jamuns to break during frying.
Deep fry the Jamuns. Heat oil or ghee for deep frying in a heavy-bottomed pan or wok over medium-low heat. The oil should not be too hot, or the jamuns will brown quickly on the outside and remain raw inside. To test, drop a tiny piece of dough; it should slowly rise to the surface. Gently add the jamun balls in batches, making sure not to overcrowd the pan. Fry them, turning occasionally, until they are evenly golden brown. This may take 8-10 minutes per batch.
Soak the Gulab Jamuns. Carefully remove the fried jamuns from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably for a few hours, until they absorb the syrup and become soft and plump.
Serve. Serve Gulab Jamuns warm or at room temperature, garnished with chopped nuts if desired.
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