Ingredients:

For the Gulab Jamun:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 tsp baking soda
• 2 tbsp ghee (clarified butter) or unsalted butter
• 1/4 cup milk (adjust as needed to form a dough)
• Ghee or vegetable oil for frying

For the Sugar Syrup:

• 1 1/2 cups sugar
• 1 1/2 cups water
• 2-3 cardamom pods, slightly crushed
• A few saffron strands (optional)
• 1 tbsp rose water or keora water (optional, for fragrance)

Instructions:

Step 1: Prepare the Sugar Syrup

1. In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil.
2. Once the sugar dissolves, lower the heat and simmer for 5-7 minutes to form a light syrup.
3. Add rose water or keora water and saffron (optional) for fragrance and color.
4. Remove from heat and set aside to keep warm.

Step 2: Prepare the Dough for Gulab Jamun

1. In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
2. Add the ghee (or butter) and mix it into the dry ingredients until it forms a crumbly texture.
3. Gradually add milk to the mixture and knead gently to form a smooth, soft dough. The dough should not be sticky.
4. Let the dough rest for about 10-15 minutes.

Step 3: Shape the Gulab Jamun

1. Lightly grease your hands with ghee or oil.
2. Take small portions of the dough and roll them into smooth, crack-free balls. Avoid overworking the dough, as it may cause cracks during frying.
3. If the dough is too sticky, add a little more flour or milk powder.

Step 4: Frying the Gulab Jamun

1. Heat ghee or oil in a deep frying pan on medium-low heat. To check the temperature, drop a small piece of dough into the oil. It should rise slowly, indicating the oil is at the right temperature.
2. Fry the Gulab Jamun balls in batches, turning them gently with a spoon so they cook evenly. They will expand and become golden brown. This can take 8-10 minutes. Make sure the oil temperature remains low to avoid burning the outer layer.
3. Once golden brown, remove the Gulab Jamun from the oil and immediately drop them into the warm sugar syrup. Let them soak for at least 30 minutes.

Step 5: Serve

Serve the Gulab Jamun warm or at room temperature. They are best enjoyed when they have absorbed the syrup and become soft and spongy.

Enjoy your homemade Gulab Jamun!