Step-by-Step Instructions

1. 1.Prepare Semolina

   In a small bowl, combine 3 tablespoons of rava (semolina) with 3 tablespoons of water. Mix well and let it soak for 10 minutes to soften.

2. 2.Mix Dry Ingredients

   In a large mixing bowl, add 2 cups of milk powder, 2 tablespoons of maida (all-purpose flour), and 1 teaspoon of baking powder. Whisk all the dry ingredients together thoroughly until well combined.

3. 3.Combine with Soaked Semolina

   Add the soaked semolina mixture to the dry ingredients in the bowl. Mix everything together with a spoon until evenly distributed.

4. 4.Add Ghee/Butter

   Add 2 tablespoons of melted butter or ghee to the mixture. Use your hands to mix well, rubbing the butter/ghee into the flour mixture until it becomes moist and crumbly.

5. 5.Form the Dough

   Gradually add 6-7 tablespoons of milk, one tablespoon at a time, mixing gently after each addition. Do not knead the dough; instead, use gentle pressure to bring all the ingredients together to form a soft, pliable dough. Avoid overworking the dough.

6. 6.Rest the Dough

   Cover the dough with a lid and let it rest for 10 minutes. This allows the ingredients to hydrate and the dough to become more manageable.

7. 7.Shape Gulab Jamun Balls

   Take small portions of the dough and roll them between your palms to form smooth, crack-free balls. Each ball should be about 1 inch in diameter. If the dough feels too tight, add a few teaspoons of milk and knead gently until smooth again.

8. 8.Deep Fry Gulab Jamun

   Heat oil in a wide pan over medium-low heat. Once the oil is warm (not too hot), gently drop the shaped Gulab Jamun balls into the oil. Do not overcrowd the pan. Stir continuously and gently rotate the balls to ensure even frying. Fry until they turn a uniform golden brown color, which takes about 10-15 minutes. Remove the fried jamuns with a slotted spoon and place them on a plate.

9. 9.Cool Fried Gulab Jamun

   Once all the Gulab Jamun balls are fried, let them cool down for 5 minutes before adding them to the hot sugar syrup. This prevents them from becoming too soggy.

10. 10.Prepare Sugar Syrup

    In a separate pot, combine 2 cups of sugar, 4 cardamom pods, 2 teaspoons of lime juice, and 2 1/2 cups of water. Stir well to dissolve the sugar. Add 1/4 teaspoon of saffron strands. Bring the mixture to a boil, then reduce heat to low and simmer for another 2-3 minutes, stirring occasionally, until the syrup is clear and slightly sticky. The syrup should not be too thick.

11. 11.Soak Gulab Jamun in Syrup

    After the fried Gulab Jamun have cooled for 4-5 minutes, carefully transfer them into the hot sugar syrup. Ensure all jamuns are submerged. Turn off the heat immediately after adding the jamuns.

12. 12.Allow to Soak

    Cover the pot with a lid and let the Gulab Jamun soak in the sugar syrup for at least 2 hours. This allows them to absorb the syrup and become soft and juicy. Serve warm or at room temperature.