One of the most loved sweet treats when it comes to preparing the table for Deepavali would be the ever famous Gulab Jamun. Does simply reading the name of this sweet make your mouth water? Then why not try this easy recipe and make some for the entire family to enjoy this festive season?

Ingredients – Gulab Jamun

• 5 tbsp 7 Star All-Purpose Flour
• 1 cup milk powder + 2 – 4 tbsp milk or more to use when needed
• 1 tbsp curd/yoghurt or ¾ tbsp lemon juice
• 1 tsp ghee or oil + additional for greasing and deep-frying
• A pinch of baking soda
• 1 tbsp pistachios

Method

1. Add flour, baking soda and milk powder together. Sieve the dry mixture so that the ingredients are mixed evenly.
2. Add in ghee or oil and continue mixing.
3. Mix 2 tbsp of milk with curd/yoghurt/lemon juice and add 1 ½ tbsp of this mix into the flour mixture.
4. Start kneading the mix into a dough. If the dough seems dry, add more of the curd mix to make it smoother and softer.
5. Once the dough becomes sticky, grease your fingers and start separating the dough evenly into little balls. Make sure the balls are smooth and have no cracks.
6. Heat the pan with ghee or oil on medium heat. To make sure that the temperature is just right, drop a piece of dough into it. The piece of dough should rise without changing colour.
7. Once the temperature is just right, add the balls of dough and fry them till they are golden brown and drain the oil well. Add them directly into your sugar syrup. Add chopped pistachios when serving.

Ingredients – Sugar Syrup

• 1 ½ cups of water
• 1 tsp rose water
• 4 pods green cardamom
• 1 ¼ to 1 ½ cups sugar

Method

1. Mix sugar, cardamom and water in a pan.
2. Warm the mix on medium heat and take it off the stove when it becomes thick but is still smooth. Make sure it doesn’t reach the point where there is a one-string consistency, in other words, don’t make it too thick. If it does reach this point add 2 tbsp of water and stir.
3. Add rose water to the mix and set aside. Make sure the syrup is warm when you add the gulab jamuns so that they absorb the syrup well.