- 3/4 cup (100 grams) milk powder, unsweetened
- ½ cup (60 grams) maida / plain flour
- ½ tsp baking powder
- 2 tbsp ghee / clarified butter
- milk (for kneading)
- ghee or oil (for frying)
for sugar syrup:
- 2 cup sugar
- 2 cup water
- 2 cardamom
- ¼ tsp saffron / kesar
- 1 tsp lemon juice
- 1 tsp rose water
- firstly, in a large bowl take 3/4 cup milk powder, ½ cup maida and ½ tsp baking powder.
- mix well, homemade gulab jamun mix is ready.
- now add 2 tbsp ghee and mix well making the flour moist.
- further, add milk as required start to combine.
- combine well forming a soft dough. do not knead the dough.
- cover and rest for 10 minutes.
- meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
- mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
- turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
- cover and keep the sugar syrup aside.
- after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
- make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
- deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
- stir continuously and fry on low flame.
- fry until the jamuns turn golden brown.
- drain off and transfer the jamun into a hot sugar syrup.
- cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
- finally, enjoy gulab jamun with ice cream or as it is.
Calories: 126kcal,Carbohydrates: 29g,Protein: 1g,Fat: 2g,Saturated Fat: 1g,Cholesterol: 4mg,Sodium: 32mg,Potassium: 3mg,Fiber: 1g,Sugar: 29g,Vitamin A: 51IU,Vitamin C: 1mg,Calcium: 11mg,Iron: 1mg,