Soft Gulab Jamun with Milk Powder

Ingredients

• Sugar - 1 1/4 cup
• Water (for syrup) - 1 1/2 cup
• Cardamom powder - 1/2 tsp
• Rose water - 1 1/2 tsp
• Milk powder - 1 cup
• All-purpose flour (maida) - 3 tbsp
• Baking powder - 1/4 tsp
• Corn flour - 2 tbsp
• Ghee - 2 cup
• Water (for dough) - 3 tbsp

Instructions

1. 1Make the sugar syrup: bring 1 1/2 cup water to a boil in a small pot, add 1 1/4 cup sugar and stir until the sugar dissolves.
2. 2Add 1/2 tsp cardamom powder and 1 1/2 tsp rose water to the pot, let the mixture boil on medium flame for 3-4 minutes, then remove the syrup from the heat and set aside.
3. 3Prepare the dough by combining 3 tbsp all-purpose flour (maida) and 1/4 tsp baking powder in a bowl, then add 1 cup milk powder, 2 tbsp corn flour and 3 tbsp water and knead until you have a smooth, soft dough.
4. 4Grease your palms with a little ghee and roll the dough into small, smooth balls, making sure each ball has no surface cracks so it cooks evenly.
5. 5Heat 2 cup ghee in a heavy frying pan on low flame and test the temperature by dropping one ball in; it should slowly rise from the bottom to the surface when you nudge it with a spoon. If it sinks, increase the heat slightly; if it rises too fast and browns immediately, lower the heat.
6. 6Keep the sugar syrup warm on low flame while you fry the jamuns so it is ready to receive the fried balls.
7. 7Fry the balls in batches: add a few to the ghee and use a round sieved spoon to turn them by rotating the bottom edge of the spoon against the top of each ball, continuing until they are golden brown all over. Drain briefly and transfer the fried jamuns straight into the hot sugar syrup.
8. 8Cook the jamuns in the sugar syrup for another 3 minutes on low heat so they absorb the syrup and finish cooking.
9. 9Let the jamuns sit in the syrup for at least 30 minutes before serving so they become soft and fully infused with flavor.
10. 10Optional: for kala jamun, fry the balls a little longer on low flame until they turn dark brown. Optional serving suggestion: serve warm, garnished with a sprinkle of chopped pistachios.