Instant Dry Milk (Milk Powder) – 1/2 cup

All Purpose Flour – 2 tbsp

Yogurt – 2 tbsp

Clarified Butter – 1 tbsp

Baking Soda – 1/4 tsp

Water – 2 cups

Sugar – 2 cups

Rose Essence – few drops, optional

Cardamom Powder – 1/2 tsp or to taste

Saffron – few strands, optional

Oil – for deep frying

Method:

1. Make the syrup in a pan by adding Water, Sugar, Rose Syrup, Cardamom Powder

and Saffron.

2. Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and

allow it to simmer.

3. Meanwhile, get the oil for deep-frying ready. Heat up the oil on low-to-medium heat.

4. For the dumpling, in a mixing bowl , add in all dry ingredients i.e. Instant Dry Milk ,

All Purpose Flour, and Baking Soda.

5. Mix well and add in the Clarified Butter and after that slowly start mixing in the

yogurt. Make into a dough.

6. Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth

and do not have any creases.

7. Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for

a minute before coming to the surface, the oil is ready.

8. Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.

9. Once the dumplings are a dark golden brown, take them out into a paper towel.

10. Bring the syrup to another quick boil and drop in the dumplings.

11. Turn off the flame and cover the Gulab Jamuns and let them soak in the syrup for

45 minutes to an hour.

12. Gulab Jamuns can be served hot or cold. This recipe makes about 10-15 Gulab

Jamuns.