Gulab Jamun

To make Gulab Jamun dough, mix 0.75 cup of milk powder, 0.5 cup of maida (all-purpose flour), and 0.5 tsp of baking powder in a bowl. Add 2 tbsp of ghee and mix until the flour is moist. Gradually add milk as needed to form a soft dough, but avoid kneading it. Let the dough rest for 10 minutes before shaping it into small balls.

If you don't have maida (all-purpose flour), you can substitute it with whole wheat flour, though the texture may vary slightly. For a dairy-free version, try using coconut milk powder instead of milk powder. Additionally, if you don't have rose water, you can use a few drops of vanilla extract for flavor.

To store leftover Gulab Jamun, place them in an airtight container and keep them in the refrigerator. They can last for up to a week. To enjoy them warm, simply reheat them in the microwave for a few seconds or soak them in warm sugar syrup before serving.

Gulab Jamun pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside other Indian sweets like Jalebi or Rasgulla for a delightful dessert platter. A sprinkle of chopped nuts on top adds a nice crunch and enhances the flavor.

To ensure that Gulab Jamun absorbs the syrup properly, let them rest in the hot sugar syrup for at least 2 hours after frying. This allows the dumplings to soak up the syrup and double in size, resulting in a soft and flavorful dessert. Make sure the syrup is warm, not boiling, when you add the fried jamuns.