Gulab Jamun

For the dough

• 100 grams milk powder, unsweetened
• 60 grams plain flour
• ½ tsp baking powder
• 2 tbsp ghee / clarified butter
• 100ml milk (adjust quantity as needed)

For the syrup

• 400 grams sugar
• 470 ml water
• 5 cardamom pods
• 1 tsp lemon juice
• 1 tsp rose water (optional)

• Ghee for frying
• Pistachios (optional topping)

Make the syrup by combining syrup ingredients in a small pan and heating gently until the sugar has dissolved. Once ready, transfer it into a bowl to rest.

Combine the milk powder, flour and baking powder with the ghee or clarified butter and mix well. Add the milk and form a dough. Once combined, cover with a damp tea towel and rest for 10 minutes or until the dough has relaxed.

Form small shaped balls in your hands, trying to keep them as even in size as possible.

Heat enough ghee in a pan so the galub jaman balls will be submerged. Once hot but not smoking add the balls a few at a time and fry until golden brown.

Add the fried dough balls straight into the syrup and allow them to soak for 15-20 minutes. When ready to serve, top with pistachios and enjoy.