How to Make Perfect Gulab Jamun, English / Urdu Recipe

Dry Milk Powder – 3 cups ( do not use any low fat options)

Self Raising Flour – 1 cup

Baking Soda – 3 pinches ( Only if you are using plain flour or Maida instead of the Self Raising Flour)

Milk – ½ cup

Thickened Cream  - 200gm

Oil  - for Deep Frying

Take a mixing bowl, add the milk, self raising flour ( or Add the Plain Flour and the baking Soda), add ½ cup of milk ( Milk is important as it will bind the flour ), add the cream

Knead the mixture into a dough.

Adjust the quantity of cream which you add to keep tight dough. Put the pan on very low heat with the oil for deep frying. (Very Low Heat please).

Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry. (Remember that it will swell up while frying and while in the syrup as well)

Once the balls have turned dark brown then transfer them in the sugar syrup.

3 Cups of White Sugar

3 Cups of Water

2 Green Cardamoms

Take a pot and add 3 cups of water, sugar and green Cardamoms. Bring the water to boil. Let it boil for 15 minutes. (Keep the pot covered with a lid, just leave a bit of a room for steam to escape). Once the syrup has thickened a bit then keep it aside.

The Gulab Jamuns are ready. If the syrup has not penetrated into the centre of Gulab Jamuns then keep them dipped in the syrup. You can actually store the Gulab Jamuns in the fridge in the syrup itself.