Toasted Milk Gulab Jamun
Soft, syrup-soaked gulab jamoun made with toasted milk for a rich, nutty twist. Each ball hides a pistachio centre for a sweet Diwali surprise.
Ingredients
For the sugar syrup
- 1 cup sugar
- 1¼ cup water
- 5–6 cardamom pods lightly crushed
- few strands saffron (optional)
For the balls
- 1 cup full cream milk powder
- 5 tbsp plain flour
- ⅛ tsp baking soda
- 1 tbsp plain yogurt
- 1 tsp melted ghee or neutral oil
- 3-5 tbsp liquid milk warmed
- 8-10 roasted pistachios halved
Instructions
Toast the milk powder
- Spread the milk powder evenly in a heavy-bottomed pan. On medium heat, dry-toast gently for 5–7 minutes, stirring constantly until it turns a shade or two darker and smells nutty.
- Take off the heat and allow to cool completely.
Prepare the syrup
- In a saucepan, combine the sugar, water, and cardamom. Bring to a boil, then simmer for 6–10 minutes until slightly sticky (not thread consistency).
- Add the saffron if using and keep warm.
Make the jamuns
- In a mixing bowl, combine the toasted milk powder, flour, and baking powder. Add the melted ghee/ oil and rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Add the warm milk little by little to form a soft, smooth dough. Do not over-knead.
- Shape the balls by pincing off small portions of dough. Flatten slightly, tuck half a pistachio into the centre, and roll into smooth spheres without cracks.
- Keep covered with a damp cloth while you shape the rest.
Fry the jamun and soak into the syrup
- Heat the oil in a deep pan over low-medium heat.
- Slide in the balls gently and fry slowly, stirring often, until evenly dark golden brown.
- Remove from the oil and place directly into the hot sugar syrup.
- Let them soak for at least 4 hours before serving so the syrup seeps right through.