Recipe gulab jamun

 Gulab Jamun is a popular Indian sweet made from milk solids and soaked in a flavored sugar syrup. Here's a recipe to make Gulab Jamun:

Ingredients:

For Gulab Jamun:

- 1 cup milk powder

- 1/4 cup all-purpose flour

- 1/4 teaspoon baking powder

- 2 tablespoons ghee (clarified butter)

- 2-3 tablespoons milk (as needed to form the dough)

- A pinch of cardamom powder

- Chopped nuts (like almonds or pistachios) for garnishing (optional)

- Oil or ghee for deep frying

For Sugar Syrup:

- 1 1/2 cups sugar

- 1 cup water

- A few saffron strands (optional)

- 1/2 teaspoon rose water or a few drops of rose essence

Instructions:

1. In a mixing bowl, combine the milk powder, all-purpose flour, baking powder, ghee, and cardamom powder. Mix well until the ghee is evenly incorporated into the dry ingredients.

2. Gradually add milk, a tablespoon at a time, and knead the mixture into a soft dough. Add only as much milk as needed to form a smooth and pliable dough. Avoid over-kneading the dough.

3. Divide the dough into small portions and shape them into smooth, crack-free balls. Make sure there are no cracks on the surface, as they can cause the Gulab Jamuns to break during frying.

4. In a deep pan or kadai, heat oil or ghee for deep frying over medium heat. The oil/ghee should be at a medium temperature for frying, not too hot or too cold.

5. Meanwhile, in another saucepan, prepare the sugar syrup. Add sugar and water to the pan and heat it over medium heat. Stir until the sugar dissolves completely.

6. Add saffron strands (if using) and let the syrup come to a boil. Simmer for a few minutes until the syrup slightly thickens. Remove from heat and add rose water or rose essence to the syrup. Mix well and set it aside.

7. Once the oil or ghee is hot, reduce the heat to low. Carefully add the prepared Gulab Jamun balls into the hot oil/ghee, a few at a time, without overcrowding the pan. Fry them on low heat, stirring gently and continuously, until they turn golden brown from all sides.

8. Once the Gulab Jamuns are golden brown, remove them from the oil/ghee using a slotted spoon and drain excess oil by placing them on a paper towel.

9. Allow the fried Gulab Jamuns to cool for a few minutes, and then add them to the warm sugar syrup. Let them soak in the syrup for at least 30 minutes to an hour, allowing the Gulab Jamuns to absorb the syrup and become soft and juicy.

10. Garnish with chopped nuts, if desired, and serve warm or at room temperature.