Gulab Jamoon is most often eaten as a dessert
Serving Size: 2
Cooking Time: 40 mins
- 1 Cup Whole Dried Milk
- 2 tbsp Flour
- A pinch of Baking Powder
- 1 cup Water
- 1 cup Sugar
- 1/2 tsp Cardamom Powder
- Ghee / White Oil
Mix milk, flour, baking powder and water together. To make soft, smooth dough make small balls of equal size. Be sure that the balls are smooth and no crack develops. Keep aside.
Heat ghee or white oil in pan then deep fry the balls over medium heat until golden brown.
Mix sugar, water and cardamom powder in a frying pan and cook until the syrup becomes thick. Put the jamoon balls in hot syrup and keep aside for 10-15 minutes.
Warm before serving.
If you enjoyed this post, consider leaving a comment and subscribe to my YouTube Channel