Ingredients for Sweet Milk Balls Gulab Jamun
- 1 liter whole milk
- Panir
- Baking Soda
- Baking Powder
- Cornflour
- Cardamom Powder
- Sugar
- Water
- Cardamom Pods
- Canola Oil
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How to Make Sweet Milk Balls Gulab Jamun
- In a heavy-bottomed pan, boil the milk over medium heat. Stir continuously to prevent sticking.
- Once the milk starts to boil, reduce heat to low and simmer for approximately 45-60 minutes, or until it reduces to about 1/3 its original volume. Stir frequently to prevent burning.
- Add sugar, all-purpose flour, and baking soda to the condensed milk. Mix well until it forms a thick and smooth dough.
- Incorporate cardamom powder and saffron (if using). Stir gently.
- Once the dough is cool enough to handle, form small balls (approximately 1 inch in diameter).
- Heat ghee or clarified butter in a deep frying pan over medium heat. Fry the milk balls in batches, ensuring not to overcrowd the pan, until they are golden brown in color (about 2-3 minutes per side).
- Gently remove the fried milk balls and place them on a plate lined with absorbent paper to drain excess oil.
- Prepare the sugar syrup: In a separate saucepan, combine sugar and water. Bring to a boil, stirring until the sugar is fully dissolved.
- Add rose water and saffron (if using) to the syrup. Let it simmer for about 5 minutes to create a slightly thickened syrup.
- Add the fried milk balls to the warm sugar syrup. Allow them to soak in the syrup for at least 30 minutes to absorb the flavor.
- Serve the Gulab Jamun warm or at room temperature. Garnish with chopped nuts or dried rose petals, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
216g
Fat
31g
Carbs
19g
