Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (approximately)
• Oil or ghee for deep frying
• For the Sugar Syrup:
• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• A few strands of saffron (optional)
• 1 teaspoon rose water (optional)

Instructions:

1. In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix them well.
2. Add the ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles bread crumbs.
3. Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough. You may not need the entire 2-3 tablespoons of milk, so add it gradually until the dough comes together. The dough should be slightly sticky but manageable.
4. Divide the dough into small portions and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks in the balls, as they can break during frying.
5. Heat oil or ghee in a deep pan or skillet over medium heat. The oil should be hot but not smoking.
6. Carefully drop the prepared gulab jamun balls into the hot oil or ghee, a few at a time, and fry them on medium-low heat. Stir gently to ensure even browning.
7. Fry the gulab jamuns until they turn golden brown, which usually takes about 6-8 minutes. Remember to fry them on medium-low heat to ensure they cook evenly from the inside.
8. Once the gulab jamuns are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
9. In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Add crushed cardamom pods and saffron strands for flavor and aroma. Let it simmer for about 5-6 minutes until the syrup slightly thickens. Stir occasionally.
10. Remove the sugar syrup from heat and add rose water, if desired, for a fragrant touch.
11. Add the fried gulab jamuns to the warm sugar syrup and let them soak for at least 30 minutes. You can leave them longer for a more syrupy texture.
12. Once soaked, Gulab Jamuns are ready to serve. They can be enjoyed warm or at room temperature.

Gulab Jamuns taste best when served hot with a scoop of vanilla ice cream or enjoyed on their own. Enjoy your delicious homemade Gulab Jamuns!

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