- 1 cup nonfat milk powder
- 1/4 cup All Purpose flour (plain flour, maida)
- 3 tablespoons room temperature unsalted butter
- 1/4 cup room temperature whole milk
- Pinch of baking soda
- 1 3/4 cup sugar
- 1 1/2 cup water
- 4 coarsely grounded cardamom seeds
- 1 tablespoon sliced almonds and pistachio
- Oil for deep-frying
- In a bowl, mix milk powder, flour and baking soda.
- Add the butter and mix well.
- Now add milk to make soft dough. The dough will be sticky.
- Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
- Knead the dough. Grease your hands with butter before working with the dough.
- Divide the dough into about 20 equal portions and roll them into round balls.
- Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. 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.
- Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
- It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.
- In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
- Let the syrup boil for a minute then remove it from the heat.
- Stir the syrup until the sugar is dissolved.
- Set the syrup aside.
- If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
- Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
- Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.