Ingredients:
For the Jamun Balls:
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1 cup milk powder
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1/4 cup all-purpose flour (maida)
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1/4 tsp baking powder
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2 tbsp ghee (clarified butter), melted
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1/4 cup milk, or as required (for kneading)
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Oil or ghee, for deep frying
For the Sugar Syrup:
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1.5 cups sugar
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1.5 cups water
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4-5 green cardamom pods, crushed
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1 tsp rose water (optional)
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A few saffron strands (optional)
Process:
1. Prepare the Sugar Syrup:
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In a deep pan, combine sugar, water, and crushed cardamom pods.
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Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
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Once the sugar is dissolved, lower the heat and let the syrup simmer for 5-7 minutes until slightly sticky.
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Add rose water and saffron (if using) and turn off the heat. Keep the syrup warm.
2. Prepare the Jamun Balls:
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In a bowl, mix together milk powder, all-purpose flour, and baking powder.
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Add melted ghee to the dry mixture and mix well.
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Gradually add milk and knead into a soft, smooth dough. Be careful not to over-knead.
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Let the dough rest for 5-10 minutes.
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Divide the dough into small portions and roll into smooth, crack-free balls. Ensure there are no cracks, or they may break while frying.
3. Frying the Jamun Balls:
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Heat oil or ghee in a deep pan over low to medium heat.
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Test the temperature with a small piece of dough; it should rise slowly to the surface.
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Fry the jamun balls in batches, ensuring the oil is not too hot to avoid burning. Fry on low heat, stirring gently for even browning.
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Fry until the jamun balls turn golden brown. Remove with a slotted spoon and drain on paper towels.
4. Soaking the Jamuns:
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Immediately transfer the fried jamuns into the warm sugar syrup.
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Let the jamuns soak in the syrup for at least 2-3 hours, allowing them to absorb the syrup and become soft.
