Category - dessert
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Combine 1 cup semolina, 4 tbsp milk powder, 2 tbsp refined flour, and 2tbsp clarified butter in a mixer jar to create a smooth mix.
Transfer the mix to a pan and add room temperature 2.5 cup milk, stirring well until no lumps are formed
Heat the mixture on medium flame, stirring continuously until it thickens to a soft, dough-like consistency. Mai
Roll the dough into desired shapes and sizes to form balls.
In a separate pot, melt 3 cup sugar in 3 cup water over low to medium heat to create sugar syrup. Boil until it reaches an oily feel-like consistency.
Add 1/2 tsp green cardamom powder and 1 tsp lemon juice to the sugar syrup, then switch off the heat.
Fry the dough balls in medium-hot ghee over medium heat until they turn dark golden brown.
Immediately after frying, dip the Gulab jamun balls into warm sugar syrup.
Allow the fried balls to soak in the sugar syrup for about 6 to 8 hours for optimal absorption.
Serve the Gulab jamun hot or at room temperature.