GULAB JAMUN - Here's an ever popular recipe to spread some much-needed cheer. Make delicious Gulab Jamun from scratch, here's my step by step recipe for making the best Gulab Jamuns at home :)
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GULAB JAMUN RECIPE

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
For Gulab jamun
9 tbsp Milk powder , मिल्क पाउडर
3 ½ tbsp All purpose flour , मैदा
½ tbsp Semolina , सूजी
3/4 tsp Baking soda , बेकिंग पाउडर
2 tbsp Curd , दही
2 tbsp Milk , दूध
1 tsp Ghee, घी
Ghee for deep frying the gulab jamun, घी

For Stuffing (per serving)
½ tsp Gulkand, गुलकंद
1 tsp Pistachios, chopped, पिस्ता

For Sugar syrup
250 grams sugar, चीनी
1 cup water, पानी
2-3 Cardamom pods, crushed
1 tbsp rose water, गुलाब जल

For Garnishing
Silver work,चांदी का वर्क (optional)
Rose petals, गुलाब की पंखुड़ियां
Pistachios, sliced, पिस्ता

Process
● In a large bowl, add milk powder, all purpose flour, semolina, baking soda, curd, milk and mix
everything well.
● Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball.
● They must be smooth without cracks or lines. Keep them covered.
● Heat ghee in a kadai, drop a small ball of the dough to check the temperature of the ghee once it's medium hot.
● Start frying the gulab jamun on medium flame make sure the ghee is not too hot or else the
gulab jamun will brown without cooking.
● Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides.
● Add them to the hot syrup. Allow them to rest at least 15-20 minutes.
For Stuffed Gulab Jamun
● Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very
nicely. Roll again and fry it until golden brown.

● Add to the hot sugar syrup and rest for at least 15-20 minutes.
For Sugar syrup
● In a saucepan, add water, sugar, cardamom pods, rose water and dissolve the sugar in water till
it gets thicken on medium flame.
● The sugar syrup should be hot.
For Garnishing
● Serve in a bowl, garnish it with silver work, rose petals and sliced pistachios.

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