The months of October, November, and December are chock full of Indian holidays such as Diwali and Karva Chauth. Festival season is best time to eat and enjoy sweets! Here’s an easy way to make the best gulab jamuns!

Ingredients

1 cup pancake mix

2 cups dry milk whole

1 cup whole milk

3 tbs butter

2 cups sugar

2 cups water

5-10 flakes saffron

1 tsp cardamom

2-3 drops rose water

Oil for frying

Method

For Syrup:

To make syrup, add water to a wide pan. Add sugar and put it on the stove for 5 to 10 minutes. Stir often. Add saffron, cardamom and rose water. Keep aside, but keep the sugar hot.

For the dough:

Mix flour with dry milk and melted butter. Add milk and make a soft dough. If the dough is dry, add more milk. Cover it and keep aside for 15 minutes.

Mix again and make a smooth dough. Take a small portion and roll it into a small ball (About 1.5 CM diameter). Make sure you roll it well and no cracks are visible, or the gulab jamuns will break when you fry them. Roll rest of the dough into similar balls.

For frying:

Heat the oil on medium heat at about 325 ‘F and deep fry the balls until they are well cooked (15 – 20 minutes) Once the balls are well fried, put them into the hot syrup. Wait at least 5 minutes, and then serve (while the gulab jamuns are still in the syrup).

Hot Gulab Jamuns are ready for you to enjoy with friends and family.

Note: Rather than serving hot, a twist on this is to serve with ice cream.