Gulab jamun:

Step 1

Notes :
If using khoya instead of milk powder make sure to sieve or crumble it.

Adding a pinch of baking soda to a glass of water should forms air bubbles to make sure the baking soda is perfect. If else the jamun becomes hard.

Sugar syrup:

In a pan, add water, sugar, cardamom powder and bring it to a boil.

Stir the syrup until the sugar is dissolved.

Let the syrup boil for a minute then remove it from the heat. Turn off the flame.

Add rose essence and saffron strands.

Dough:

Mix milk powder, all-purpose flour, baking soda, ghee, milk to form a dough. The dough will be sticky.
Let the dough rest for 30 min. if the dough is dry add little more milk. Grease palm with ghee and knead the dough.

Make desired size balls, make sure they are smooth and do not have any cracks.

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.

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

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

Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. It can be frozen for months.