Gulab Jamun without mawa
Maida- 1 Cup + 1 tbsp
Milk powder- 1 Cup + 1 tsp
Baking Soda- a little less than 1 tsp (fill 1 tsp with baking soda and remove 2-3 pinches from it)
Dalda ghee- 80 ml (melted)
Milk- 150 ml to make the dough + 25 ml to 30 ml to make the dough soft after resting it (or as required to make smooth balls)
For making Chasni:
Sugar- 1 Cup + 1/2 Cup
Water- 580 ml
Elaichi / Cardamom powder (Green)- powder of 2 pods
Kesar / saffron- as required
Rose essence / rose water- as per your liking
In a bowl, mix together the dry ingredients.
Add in melted dalda ghee and mix it well.
Now add little milk at a time and make a soft dough out of it. Let this dough rest for about 30-45 minutes.
Meanwhile, let’s prepare the Chasni. In a pan dissolve sugar and water on high heat and cook it to the consistency as mentioned in the video.
Add some saffron water along with cardamom powder. Give it a quick mix and cook the Chasni for 1 minute before switching off the flame.
Once done, add few drops of rose essence to the Chasni. Mix it, cover it and keep it aside.
Once the dough has rested, check if it is soft enough to make gulab jamun balls and if it is tight then add a little milk so that smooth and no crack gulab jamun balls can be made out of it.
Now make balls and fry them simultaneously on low to medium heat as shown in the video.
After frying, immediately drop them in chasni (make sure the chasni is warm) and let them sit for a minimum of two to three hours.