Gulab Jamun

Gulab jamun is a classic south Asian dessert made from milk powder dough. The dough is shaped into small, round balls, which are then deep-fried until golden brown. These fried balls are soaked in a fragrant sugar syrup flavored with cardamom, rose water, and sometimes saffron, allowing them to absorb the syrup and become soft and syrupy. The result is a rich, sweet, and slightly chewy dessert that's often garnished with nuts and enjoyed warm or at room temperature.

Ingredients

(makes around 25)

For the Gulab Jamuns

200g Milk powder
50g Margarine/butter
1/4 tsp Cardamon powder
10g ghee
5 tbsp flour
2 tbsp Semolina
1/2 tsp bicarbonate of soda
3/4 to 1 cup Fresh milk (this is approximately so don't use all at once )

For the Sugar syrup

750g Sugar
3 1/2 cups water
6 Cardamon pods
1 drop of Rose essence
1 tsp Lime juice
1 drop of orange colouring
Vegetable oil for frying

Directions

To make the Sugar Syrup:

1. In a medium-sized pot, combine the sugar, water, and cardamom pods. Stir well to mix.
2. Place the pot over medium heat and continue stirring until the sugar is completely dissolved. This should take about 5-10 minutes.
3. Avoid overheating, as this can caramelize the sugar.
4. Once the sugar has dissolved and the syrup is hot, add the lemon juice. This helps to prevent the sugar from crystallizing.
5. Add a drop of yellow food coloring and a drop of rose essence to the syrup. Stir well to incorporate the coloring and essence evenly.
6. Remove the pot from the heat and transfer the syrup into a serving dish.
7. Let the syrup cool completely before using it to soak the gulab jamuns.

To make the Gulab Jamun:

1. Sift the flour, milk powder, and baking soda into a bowl. Then add the semolina, margarine, and ghee, mixing well. Gradually add 1/2 cup of fresh milk to the milk powder mixture, incorporating it little by little until the mixture resembles breadcrumbs. Cover this breadcrumb-like mixture and set it aside for 20 minutes.
2. After the resting period, add the remaining milk to the mixture, creating a soft, smooth dough. Do not add all the milk at once; incorporate it gradually. If the dough becomes sticky, use a silicone spatula to mix it well. Cover the dough all the time with cling film or a wet cloth to prevent it from drying out.
3. Shape the dough into small, round balls, keeping in mind that they will double in size when fried. Place all the formed balls on a covered plate to keep them from drying out.
4. Heat oil over very low heat and deep fry the balls until they achieve a golden brown colour.
5. Once they are fried, transfer them to paper towels and let them cool completely. 
6. After they are cooled transfer them into the cooled sugar syrup prepared earlier. Let them soak for few hours before serving. (An overnight would be great)
7. To preserve the Gulab Jamun longer, refrigerate them. Enjoy this delightful dessert!