Gulab Jamun

Step by step method

Make the Chashni In a saucepan, add water and sugar. Cook until sugar dissolves and syrup becomes slightly sticky (not too thick). Add cardamom powder, zarda color (optional), and lemon juice. Stir well. Keep warm on low heat.

Prepare the Dough In a bowl, mix milk powder, flour, baking powder, cardamom powder, and ghee. Crack in the egg and mix gently until a soft dough forms (do not over-knead). Rest for 5 minutes.

Shape & Fry Gulab Jamun Grease your hands with a little ghee and shape small, smooth balls (avoid cracks). Heat oil or ghee in a deep pan on low-medium heat. Fry gulab jamuns slowly, stirring gently, until they turn golden brown.

Soak in Syrup Immediately transfer hot gulab jamuns into warm chashni. Let them soak for at least 30 minutes before serving.