Gulab Jamun

Name: Gulab Jamun
Cuisine: indian
Ingredients: 100 g milk powder; 30 g all-purpose flour (maida); 1/4 tsp baking soda; 2 tbsp ghee, melted; 2 tbsp whole milk, as needed; Oil, for deep frying; 200 g sugar; 250 ml water; 4 green cardamom pods, crushed; 1 tsp rose water; A pinch of saffron strands (optional)

MBG-eligible

Ingredients

100 g milk powder
30 g all-purpose flour (maida)
1/4 tsp baking soda
2 tbsp ghee, melted
2 tbsp whole milk, as needed
Oil, for deep frying
200 g sugar
250 ml water
4 green cardamom pods, crushed
1 tsp rose water
A pinch of saffron strands (optional)

Instructions

11. In a bowl, whisk together milk powder, flour, and baking soda.
22. Add melted ghee and mix; gradually incorporate milk to form a soft, non‑sticky dough.
33. Let the dough rest for 5 minutes, then roll into smooth 2‑cm balls, ensuring no cracks.
44. Heat oil in a deep pan over low‑medium flame; fry the balls gently, stirring, until golden brown and cooked through (about 6‑8 minutes).
55. Meanwhile, prepare syrup: combine sugar, water, crushed cardamom, and saffron in a saucepan; bring to a boil, then simmer 5 minutes.
66. Remove syrup from heat, stir in rose water, and keep warm.
77. Transfer fried gulab jamuns into the warm syrup; soak for at least 30 minutes before serving.
88. Serve the gulab jamuns warm or at room temperature, garnished with extra saffron if desired.

Source: llm-generated