Ingredients:

  • 1 cup (120g) full-fat milk powder
  • 1/4 cup (60g) all-purpose flour
  • 1 tsp (5g) ghee, melted
  • 1/2 tsp (2g) baking powder
  • 3 tbsp (45ml) whole milk, chilled
  • 2 tbsp (30g) condensed milk
  • 1 1/2 cups (300g) granulated sugar
  • 1 3/4 cups (415ml) water
  • 5 pods (1g) green cardamom, lightly crushed
  • 1 pinch (0.1g) saffron strands
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Combine sugar, water, cardamom, and saffron in a wide pan. Bring to a simmer over medium heat.
  2. Once the sugar dissolves, stir in the lemon juice and simmer for 5-7 minutes until the syrup is slightly sticky. Keep warm on the lowest setting.
  3. Sift milk powder, flour, and baking powder into a mixing bowl.
  4. Stir in melted ghee and condensed milk. Gradually add chilled milk, one tablespoon at a time, kneading gently until a soft, slightly tacky dough forms.
  5. Shape the dough into smooth 1-inch balls, ensuring there are no cracks on the surface.
  6. Heat oil or ghee on low-medium heat. Gently slide the balls in and stir the oil around them until they reach a deep mahogany brown color.
  7. Remove the jamuns with a slotted spoon and immediately drop them into the warm syrup.
  8. Allow the jamuns to steep in the syrup for at least 2 hours until they double in size and feel plump.