Gulab Jamun (Indian Deep-Fried Milk Dumplings in Sugar Syrup) Recipe

 ### **Gulab Jamun (Indian Deep-Fried Milk Dumplings in Sugar Syrup) Recipe** Soft, melt-in-your-mouth gulab jamuns are deep-fried and soaked in a fragrant sugar syrup infused with cardamom and rose water. #### **Ingredients** **For the Gulab Jamun:** - 1 cup **milk powder** - 1/4 cup **all-purpose flour** - 1/4 tsp **baking soda** - 2 tbsp **ghee** or unsalted butter (softened) - 1/4 cup **milk** (warm, adjust as needed) - 1/2 tsp **cardamom powder** - Oil or ghee (for frying) **For the Sugar Syrup:** - 1 ½ cups **sugar** - 1 ½ cups **water** - 2-3 **cardamom pods** (crushed) - 1 tsp **rose water** or **saffron strands** (optional) - 1 tsp **lemon juice** (prevents crystallization) --- ### **Instructions** ### **1. Make the Sugar Syrup** - In a saucepan, combine **sugar, water, and cardamom pods** over medium heat. - Stir until the sugar dissolves, then let it simmer for **5-7 minutes** until slightly sticky (not too thick). - Add **rose water** or **saffron** and **lemon juice**, then set aside. ### **2. Prepare the Dough** - In a bowl, mix **milk powder, flour, baking soda, and cardamom powder**. - Add **ghee** and rub it into the dry ingredients. - Gradually add **warm milk**, mixing gently until a soft, slightly sticky dough forms. - Cover and let it rest for **10 minutes**. ### **3. Shape & Fry the Gulab Jamuns** - Grease your hands and roll small **smooth balls** (they will expand when frying). - Heat oil or ghee in a pan over **low-medium heat**. - Fry the balls in batches, stirring gently for **5-7 minutes** until golden brown. ### **4. Soak in Syrup** - Immediately transfer the hot gulab jamuns into **warm** sugar syrup. - Let them soak for **at least 1 hour** to absorb the flavors. ### **5. Serve & Enjoy!** - Serve warm or at room temperature, garnished with **chopped pistachios or almonds**.

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