Dry Gulab Jamun 

 INGREDIENTS 

for sugar syrup:

• 1½ cup sugar
• 1½ cup water
• few threads saffron / kesar
• ¼ tsp cardamom powder / elachi powder
• 1 tsp lemon juice

for jamun:

• 1 cup milk powder (full cream)
• ¼ cup maida / plain flour / refined flour / all purpose flour
• 1 tsp rava / sooji / semolina (fine)
• pinch of baking soda
• 1 tsp ghee / clarified butter
• 1 tsp curd / yogurt
• ¼ cup milk (warm)
• oil / ghee for deep frying

other ingredients:

• ¼ cup sugar (to roll)

INSTRUCTIONS 

firstly, prepare the jamuns by mixing 1 cup milk powder, ¼ cup maida, 1 tsp rava, pinch of baking soda and 1 tsp ghee.

mix well making sure everything is combined.

now add 1 tsp curd, ¼ cup milk (in batches) and start to combine the dough.

grease both hands with some ghee and prepare small balls without any cracks.

deep fry in medium hot oil / ghee.

stir continuously making sure the jamuns gets cooked from all sides.

fry on low flame till you get black / kala jamuns.

now drain over kitchen paper to absorb extra oil.

transfer the fried jamuns into prepared sugar syrup.

cover and rest for 2 hours or till the jamuns absorb sugar syrup well.

after 2 hours, the kala jumun have doubled in size.

drain off the kala jamun from sugar syrup and roll in sugar.

finally, serve dry kala jamun / dry jamun or store in refrigerator for a week.