Gulab Jamun

Ingredients

• 150 gmilk powder
• 40 gflour
• 2 tbspghee
• sugar syrupwith cardamom
• for fryingoil

Method

1. Start by preparing the dough for the Gulab Jamun. In a large mixing bowl, combine 150 g of milk powder and 40 g of flour. Add 2 tablespoons of ghee and mix well until the mixture resembles coarse breadcrumbs. This texture ensures that the dough will be smooth and cohesive when liquid is added.
2. Gradually add a small amount of warm water to the dry ingredients, mixing gently with your hands until a soft, pliable dough forms. The dough should be smooth and slightly sticky but not too wet. If it feels dry, add a few more drops of water. Cover the dough with a damp cloth and let it rest for about 10 minutes to allow the ingredients to meld together.
3. While the dough is resting, prepare the sugar syrup. In a medium saucepan, combine sugar and water in equal parts, along with a few crushed cardamom pods. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, let it simmer gently until it reaches a slightly thick consistency, then set aside to cool slightly.
4. After the dough has rested, divide it into small, equal portions and roll each portion into a smooth ball. The balls should be about the size of a small walnut, ensuring they cook evenly. Make sure there are no cracks on the surface, as this will help them maintain their shape during frying.
5. In a deep frying pan, heat the oil over medium-low heat. The oil should be hot enough that a small piece of dough dropped in sizzles and rises to the surface slowly. Carefully add the dough balls to the oil, ensuring not to overcrowd the pan. Fry them gently, turning occasionally, until they are golden brown and cooked through. This should take several minutes, and the balls should be evenly colored.
6. Once the Gulab Jamun balls are fried to a deep golden brown, remove them from the oil using a slotted spoon and drain on paper towels briefly. Immediately transfer the warm balls into the prepared sugar syrup, ensuring they are fully submerged. Allow them to soak in the syrup for at least 30 minutes, so they absorb the flavors and become soft and juicy.
7. Serve the Gulab Jamun warm or at room temperature, garnished with a sprinkle of crushed nuts if desired. The texture should be soft and spongy, with a rich, sweet flavor from the syrup. Enjoy this traditional treat with family and friends, as is customary in Pakistani homes.