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In a large bowl, add milk powder, all purpose flour, semolina, baking soda, curd, milk and mix everything well.
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Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball.
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They must be smooth without cracks or lines. Keep them covered.
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Heat ghee in a kadai, drop a small ball of the dough to check the temperature of the ghee once it’s medium hot.
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Start frying the gulab jamun on medium flame and make sure the ghee is not too hot or else the gulab jamun will be brown without cooking.
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Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides.
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Add them to the hot syrup. Allow them to rest at least 15-20 minutes.
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For Stuffed Gulab Jamun – Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very nicely. Roll again and fry it until golden brown.
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Add to the hot sugar syrup and rest for at least 15-20 minutes.
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For Sugar syrup – In a saucepan, add water, sugar, cardamom pods, rose water and dissolve the sugar in water till it gets a thick consistency on medium flame.
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The sugar syrup should be hot.
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For Garnishing- Serve in a bowl, garnish it with silver work, rose petals and sliced pistachios.