Ghulab Jamun

Ghulab jamun is a typical Pakistanni/Indian dessert traditionally made of khoya (milk that’s been heated on a low flame for a long time until most of the water has evaporated) this recipe is made using dried milk.  I’ve been using this recipe for years. Ghulab jamun can be served warm or cold but personally I love the taste of fresh, warm ghulab jamun.

Ingredients: 
For the Chash/Sheera (syrup):
2 cups water
1 cup sugar
6 ilachi (cardamom pods)
1 tsp rose essence (optional)

For the Ghulab Jamun:
1 cup dry milk powder
1 tsp maida (white flour)
1 tsp baking powder
1 tbsp oil
A few drops of rooh kewra essence (optional)
1 egg

Oil for frying

Method:

1. Put the water, cracked ilachi, and sugar on the stove and heat until the sugar is melted and the syrup just begins to boil then simmer for only a minute.  Set the syrup aside.
2. In a separate bowl mix the ingredients for the jamun together with your hands-If it’s too tough add a few drops of water.
3. Shape into small balls- use oil on your hands so that the mixture doesn’t stick to your hands. This will make 18-20 small gulab jamun- the jamun will expand when frying.
4. Heat the oil in a deep pan to medium-high and then fry the ghulab jamun until they are a nice brown color, the size will almost double when frying.
5. Remove the ghulab jamun from the oil with a slotted spoon and let them drain on a paper towel for a few minutes.
6. Put the ghulab jamun in the sheera (syrup) and place over low heat on the stove for 5 minutes- do not heat the Ghulab jamun too much otherwise they will start to crack open.

Serve warm, or chill them in the fridge and serve cold (as per preference)