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Grandma’s famous
Gulab Jamun
Soft milk dumplings soaked in rose-cardamom syrup, made the easy way with milk powder.
- Time
- 45 min
- Serves
- Makes 20
- Level
- Medium
Method
- 1
Boil the sugar, water and cardamom for 5 minutes until slightly sticky. Add the rose water and keep warm.
- 2
Mix the milk powder, maida, baking soda and ghee. Add milk a spoon at a time to make a soft, smooth dough. Don’t knead hard.
- 3
Roll into small crack-free balls (they will double in size).
- 4
Fry on the lowest heat, moving the oil gently, until deep golden brown (6–8 minutes).
- 5
Drop the hot jamuns into the warm syrup and let them soak at least 1 hour.
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