Gulab Jamun

Melt-in-your-mouth gulab jamun using Nandi Maida. Soft, spongy, and soaked in cardamom-rose sugar syrup. Nandi Maida's ultra-fine texture ensures crack-free, perfectly round jamuns every time.

Ingredients

• Nandi Maida (1/4 cup)
• Milk powder (1 cup)
• Baking soda (a pinch)
• Ghee (1 tbsp)
• Warm milk (as needed)
• Sugar (2 cups, for syrup)
• Cardamom + Rose water (for syrup)

Steps

1. Make sugar syrup: boil sugar + water, add cardamom and rose water. Keep warm.
2. Mix maida, milk powder, baking soda. Add ghee and knead with warm milk. No cracks.
3. Roll into small, smooth balls (they will double in size).
4. Fry on lowest heat till deep brown. Soak in warm syrup for 30 minutes.

Nutrition

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