Kritika Handa
Mix milk powder, all-purpose flour, baking soda, and ghee. Add milk gradually to form a soft dough.
Divide the dough into small, smooth, crack-free balls for frying.
Heat oil or ghee on medium-low heat. Ensure the temperature is low to cook the balls evenly.ds.
Fry the balls slowly, turning them until they turn golden brown and cook thoroughly.
Boil sugar and water to make a thin syrup. Add cardamom and rose water for flavor.
Once fried, add the warm Gulab Jamun balls to the hot syrup and let them soak for 2-3 hours.
Serve your Gulab Jamun warm or cold, garnished with pistachios or almon