Ingredients

• For Syrup:
• 2 cups - sugar
• 1.5 cups - water
• 2 pinches saffron, soaked in 1 tbsp. water
• 2 tbsp - rose water
• For the Jamun:
• 2 cups - instant nonfat dry milk
• 1.5 cup - all purpose flour
• 1.5 cup - melted warm ghee
• 1.5 cup - milk
• 2 cups - ghee
• oil for frying

How to Make Quick Gulab Jamun

• For Syrup:
• Bring the water to a boil in a two quart sauce pan.
• Remove from the heat, add sugar and stir until the syrup temperature is 220.5 degrees F.
• Remove from heat. Add saffron and rosewater. Stir.
• Keep the syrup warm over very low heat.
• For the Jamun:
• Mix the powdered milk and flour.
• Add ghee and mix until all lumps disappear.
• Slowly pour in the milk and mix thoroughly.
• Knead until the dough becomes very smooth.
• Form the dough into smooth oblong rolls 2.5 inch long and 1.5 inch thick, air-dry for 10 mins.
• Heat the ghee/oil in a shallow pan.
• It should be hot but not smoking, approximately 300.5 degrees F.
• Carefully slide in 2 or 3 jamuns and fry until golden brown. Turn occasionally. When done, remove from the ghee, drain and gently place in the warm syrup.
• When all the jamuns are finished, place them in a shallow dish and allow them to soak in the syrup for 12 hours.
• To avoid waiting 12 hours, simmer slowly for 15 to 20 mins.