Sweet Gulab Jamun Milk Balls (Print Version)
# Ingredients:
→ For the milk balls
01 -
9 tablespoons milk powder, preferably full-fat
02 -
3 tablespoons all-purpose flour
03 -
½ tablespoon fine semolina
04 -
A small pinch of baking powder (about ⅛ teaspoon)
05 -
4 tablespoons whole milk
06 -
2 tablespoons plain yogurt
→ For the aromatic syrup
07 -
250g granulated sugar
08 -
250ml water
09 -
3 green cardamom pods, lightly crushed
10 -
1 tablespoon rose water
11 -
½ teaspoon saffron threads or powder (optional for color and flavor)
# Instructions:
01 -
In a mixing bowl, combine the milk powder, all-purpose flour, semolina, and baking powder. Stir in the milk and yogurt, mixing until you have a soft, pliable dough that's neither too sticky nor too dry. Cover and let it rest for 5 minutes.
02 -
Divide the dough into 12 equal portions. Lightly oil your palms and gently roll each portion between your hands to form smooth, crack-free balls about the size of a small walnut. The smooth surface is crucial for perfect frying.
03 -
In a medium saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil over medium heat, then reduce to a simmer and cook for about 7-8 minutes until slightly thickened. Remove from heat, stir in the rose water and saffron if using. Keep warm.
04 -
Heat oil in a deep pan to 325°F (165°C). Carefully slide in the milk balls, a few at a time, and fry over medium heat until they turn golden brown all over, gently turning occasionally. Remove with a slotted spoon and immediately transfer to the warm syrup. Let them soak for at least 15 minutes to absorb the sweet, aromatic flavors.
# Notes:
01 -
For perfect milk balls, ensure they have absolutely no cracks on the surface and fry them slowly over medium heat rather than high heat. This allows them to cook evenly throughout without burning on the outside while remaining raw inside.