Hot melt-in-your-mouth Gulaab Jamans

I have tried so many Gulaab Jamun recipes up till now, but this is by far the best one. Do try!

What you require:


For the syrup:

1. Sugar - 1+1/2 cups
2. Water - 1 cup
3. Cardamon Seeds - 3 Pods
4. Rose Water -  1 or 2 drops

Method for the syrup:

In a large pan, add water, sugar, and ground cardamom seeds, rose water and bring it to a boil.


For the dough:

1. Dry milk powder (Nido or any other milk powder) - 135 gms or a little more than 1/2 cup
2. Flour - 3 tbsps
3. Baking Soda - A pinch or 1/4 tsp
4. Yogurt - 3 tbsps
5. Ghee or butter (Melted) - 1 tbsp

How to make Gulaab Jamun:

1. In a bowl, mix milk powder, flour and baking soda.
2. Add the butter and mix well.
3. Now add yogurt to make soft dough. The dough should be sticky. Let the dough sit for a few minutes. 3. Knead the dough. Grease your hands with butter or ghee before working with the dough.4. Divide the dough into about 15-16 equal portions and roll them into round balls.5. Heat oil in a thick bottom frying pan or karahi on medium heat.
7. Place the gulab Jamuns in the frying pan. Gulab jamuns will expand in double the volume, so give them enough space. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns take your desired color.
Let the syrup boil for a minute then remove it from the heat. Set the syrup aside.

6. Now this oil part is a bit tricky, to test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. Make sure your oil is perfectly heated for the Gulaab Jamuns.
Let the gulab jamuns cool off on a tissue paper for a few minutes before placing in the hot syrup.
Then place all the gulaab Jamuns in the sugar syrup and let them sit in it for an hour.

Hot, mouth-watering Gulaab Jamuns are ready to eat. You can sprinkle desiccated coconut, chopped almonds and pistachios on top of your Gulaab Jamuns before serving.