Gulab Jamuns

This is a quintessential Indian desert, served almost in every occasion and party. Goes well with hot jamuns topped with cold vanilla ice cream. You get ready jamun mix but I prefer doing this from scratch

Cook Time: 1 hr

Ingredients

For the jamuns

• 1/2 cup Maida

• 2 cups Milk powder

• 1/2 tsp Baking soda

• 2 tbsp ghee

• Lukewarm milk, to knead a soft dough

For the sugar syrup

• 3 cup Sugar

• 3 and /12 cups Water

• 1 tsp Rose essence

Instructions

1. In a saucepan, take sugar and water and make a syrup – no string consistency but it should slightly thicker

2. Add the rose essence, mix well and keep aside

3. In a wide vessel, mix maida, ghee, milk powder, baking soda well

4. Add milk little by little to form a soft loose dough (it should not be a tight and crumbly dough, you should be able to make smooth balls)

5. Fry them one by one in ghee till golden brown (they get heated up soon, so fry them in medium flame)

6. Drop hot jamuns immediately after frying into the syrup

7. Let it be soaked for at least half a day so that the syrup infuses into the jamuns

8. Serve it hot. The best combination is hot jamuns with cold vanilla ice cream.