:
For Gulab Jamun Balls:
250 grams khoya (mawa) or milk powder
30 gramss all-purpose flour (maida)
A pinch of baking soda
2-3 tablespoons milk (if using milk powder)
Ghee or oil for frying
For Sugar Syrup:
250 grams sugar
130 grams water
4 grams cardamom powder
6 grams rose water
Instructions:
**For Gulab Jamun Balls:**
1. If using khoya, crumble it in a bowl. If using milk powder, mix it with a little milk to form a soft dough.
2. Add all-purpose flour and a pinch of baking soda to the khoya or milk powder mixture. Knead to form a smooth dough. If needed, add a few tablespoons of milk to make a soft and pliable dough.
3. Divide the dough into small portions and shape them into round balls, ensuring there are no cracks.
4. Heat ghee or oil in a pan for frying. Fry the gulab jamun balls on low to medium heat until they turn golden brown. Keep the flame low to ensure they cook evenly from inside.
5. Once fried, remove the gulab jamun balls and place them on a paper towel to absorb excess oil.
**For Sugar Syrup:**
1. In a separate pan, combine sugar and water to make the sugar syrup. Bring it to a boil, stirring until the sugar dissolves completely.
2. Add cardamom powder and rose water to the sugar syrup. Simmer for a few minutes until the syrup slightly thickens.
**Soaking the Gulab Jamun:**
1. Drop the fried gulab jamun balls into the warm sugar syrup.
2. Allow them to soak for a few hours or until they absorb the syrup and become soft and sweet.
**Serve:**
1. Serve the Gulab Jamun warm, garnished with chopped nuts if desired.
Enjoy the delectable sweetness of Gulab Jamun!
