- 1 cup powdered milk
- 1/4 cup all purpose flour
- pinch cardamom powder
- 1/2 teaspoon baking powder
- 1.5 tablespoons melted ghee
- 1-2 tablespoons warm milk as needed to knead the dough
For the Sugar Syrup
- 1.5 cups granulated white sugar
- 2 cups water
- 1.5 teaspoon rose water
- 1/4 teaspoon cardamom powder
- 2 teaspoons lemon juice
- sliced pistachios to garnish
In a large mix together powdered milk, all purpose flour, cardamom powder, and baking powder. Mix until well combined.
Add melted ghee to the bowl. Use your fingers to mix.
Start adding warm milk, little by little, until it all comes together as a dough. Don’t knead the dough too much; knead until just combined. Cover and let rest for 20 minutes.
Meanwhile to wide a pan add sugar, water, cardamom powder, and rose water.
Bring to a boil. Add lemon juice. Lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep warm.
Now give a quick knead to the dough. Make a small ball. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.
Repeat with the remaining dough.
Heat oil in wide pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the oil. Fry until golden-brown. This will take few minutes; keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
- Once they are dark brown in color, remove them from the oil.
Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak in the syrup for at least 30 minutes.
Garnish with pistachios and serve warm or cold.