1. Prepare the syrup
Combine sugar and water in a saucepan. Bring to a gentle boil and simmer for about 5–7 minutes. Add cardamom and saffron if using. Turn off the heat and stir in the rose water. Keep the syrup warm.
2. Make the dough
In a bowl, combine milk powder, flour and baking soda. Add melted ghee and gradually add milk until you have a soft, smooth dough. Do not over-knead.
3. Shape the balls
Grease your hands lightly with ghee and form small, smooth balls. Make sure there are no cracks, as they may break while frying.
4. Fry the Gulab Jamun
Heat the oil or ghee over low to medium heat. Carefully add the balls and fry slowly, turning gently, until they become evenly golden brown.
5. Soak in syrup
Transfer the warm Gulab Jamun directly into the warm sugar syrup. Let them soak for at least 1–2 hours so they become soft and flavorful.
🍽️ Serving
Serve Gulab Jamun warm or at room temperature, garnished with chopped pistachios, almonds or saffron.
💡 Tip: The secret to soft Gulab Jamun is gentle frying. If the oil is too hot, they will brown quickly on the outside but remain undercooked inside.
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