Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold!
1 cup powdered milk
5 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
2 tablespoons butter, melted
3 tablespoons milk
Ghee, to grease your hands
2 cups water
1 1/2 cup sugar
1/4 teaspoon rose essence (or 1 teaspoon rose water)
A pinch of saffron
Oil for frying (canola/begetable)
Combine powdered milk, flour, baking powder and salt. Stir to combine.
Add melted butter and add milk, and gently stir until all ingredients are incorporated and form a thick dough. Allow formed dough to sit at room temperature for 5 minutes to slightly firm up.
Prepare syrup by heating water and sugar, and simmer for 5 minutes until sugar has dissolved and slightly thickened. Add rose essence and saffron.
Grease hands with ghee. Gently form small balls with dough (approximately 1-1 1/2 inches in diameter), making sure not to overwork the dough. (This can lead to a tough Gulab Jamun, so be careful.)
Heat 2-3 inches of oil in a deep pan on medium heat. Add balls, and cook for 5-7 minutes until dark brown in color.
Immerse the hot Gulab Jamun balls immediately into the syrup, and allow to soak for a minimum of 10 minutes. The Gulab Jamun will puff up as they soak.
Serve warm, hot, cold - whichever way you like!