This is a traditional gulab jamun recipe that I’ve tweaked a bit and has been passed down through generations! I hope you enjoy it as much as I do.<\/p>\n
– Powdered Milk: 250g
\n– Potatoes: 450g
\n– Butter: 4 tablespoons
\n– Egg: 1
\n– Cornstarch and Semolina: 200g
\n– Baking Powder: 11g
\n– Sugar: 400g
\n– Water: 400g
\n– Cardamom Pods: 5
\n– Saffron: 1 teaspoon<\/p>\n
Total Time: 12 minutes<\/p>\n
Prep Time: 2 minutes<\/p>\n
Cook Time: 10 minutes<\/p>\n
1. **Mix Dry Ingredients**
\n Begin by sifting the powdered milk, baking powder, and cornstarch together, then add the semolina. Next, incorporate the previously mashed potatoes, butter, and egg. Knead the mixture until it forms a uniform dough.<\/p>\n
2. **Shape the Gulab Jamun**
\n Form small balls weighing about 25g each, and fry them over medium heat until they turn a deep brown color.<\/p>\n
3. **Prepare the Syrup**
\n In a saucepan, combine water, sugar, saffron, and cardamom pods. Bring the mixture to a boil and let it thicken to the right consistency. Dunk the hot gulab jamun into the syrup. Allow them to soak for at least 2 hours so the syrup fully penetrates.<\/p>\n
Serve and decorate as desired!<\/p>\n\n\n