By Rajan Bhattacharya
July 9, 2024
Gulab Jamun, a beloved Indian dessert, is crafted from milk solids known as mawa or khoya. This classic sweet treat has various versions, often incorporating milk powder for an instant mawa alternative.
¾ cup milk powder ½ cup maida ½ teaspoon baking powder 2 tablespoons of ghee Milk, for kneading Ghee or oil, for frying
2 cups of sugar 2 cups of water 2 cardamoms ¼ teaspoon saffron 1 teaspoon of lemon juice 1 teaspoon rose water
In a large bowl, mix milk powder, maida, and baking powder. Add 2 tablespoons of ghee and mix until the flour is moist.
Gradually add milk and combine to form a soft dough without kneading. Cover and let the dough rest for 10 minutes.
For sugar syrup, boil sugar, water, cardamoms, and saffron for 5 minutes.
Turn off the heat and add lemon juice and rose water, then set aside.
Shape the dough into small balls without cracks. Deep-fry the jamuns in medium-hot oil or ghee until golden brown.
Transfer the jamuns into the hot sugar syrup. Let the jamuns soak in the syrup for 2 hours.