Easy Gulab Jamun Recipe
Combine water, sugar, lemon juice, saffron (if using) and cardamom in a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 5 minutes.
Remove from heat and stir in rose water. Cover and keep warm.
In a bowl, stir together skim milk powder, flour, baking powder and salt. Stir in ghee and evenly distribute using fingers. Stir in milk until mixture is moistened without being sticky. Do not knead the dough—that will make it tough. Cover and let rest for 10 minutes.
Roll by 1 tsp into balls, gently re-rolling if cracks appear. The dough should make about 20 balls. Transfer them to a large plate and cover. The balls will grow when fried and almost double in size during the soaking.
Add enough oil to a heavy pot reach to 1 ½ inches high and line a large plate with paper towels. Heat oil on medium until it reaches 320°F.
Carefully add half of the dough balls to the oil, gently moving them around with a slotted spoon to prevent sticking. Cook until evenly browned, about 2 ½ minutes.
Transfer to prepared plate and let cool for 10 seconds before soaking in warm syrup pot. Repeat with remaining dough balls. Let fried dough soak in syrup, covered for at least 30 minutes, up to overnight. Serve warm or at room temperature and garnish with pistachios, if you wish.
Time-Saving Tip: Fry gulab jamun the night before. On the day of serving, gently reheat balls in syrup over low heat until just warmed.
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Last updated: October 1st, 2021
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