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Ingredients
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Dough
Syrup
Method
Preparing the Syrup
- 1
- 2
Add Flavorings
Once the sugar has dissolved, add the crushed cardamom pods and rose water to the syrup. Allow it to simmer for an additional 5 minutes, then remove from heat and set aside to cool.
Making the Dough
- 3
Mix Dry Ingredients
In a mixing bowl, combine 250 grams of khoya, 2 tablespoons of all-purpose flour, and 1 teaspoon of baking powder. Mix well until the ingredients are evenly combined.
- 4
Add Milk
Gradually add 2 tablespoons of milk to the dry mixture. Knead gently until a soft dough forms. Be careful not to over-knead.
- 5
Shape the Balls
Divide the dough into small equal portions and roll them into smooth balls, ensuring there are no cracks on the surface.
Frying the Gulab Jamun
- 6
Heat the Ghee
In a deep frying pan, heat 500 ml of ghee over low to medium heat. To check if the ghee is hot enough, drop a small piece of dough; if it sizzles and comes to the surface, the ghee is ready.
- 7
Fry the Balls
Carefully place the rolled balls into the hot ghee, frying them in batches to avoid overcrowding. Fry until they turn a deep golden brown, gently rolling them for even cooking.
- 8
Soak in Syrup
Once fried, remove the gulab jamuns from the ghee and drain excess oil. Immediately place them in the warm sugar syrup and let them soak for at least 30 minutes.
