Gulab Jamun! #shorts

Ingredients - 250g powdered milk - 30g butter - 4g baking powder - 30g all-purpose flour - 40g semolina - 2 tbsp water - 6 tbsp milk - oil to fry - 400g sugar - 5 green cardamom - 500ml water - small pinch saffron (optional) - 1 lemon, juiced - pistachios for garnishing Method 1. Start by mixing the semolina with 2 tbsp of water and set aside. 2. Next, add the butter to the milk powder and using your fingers rub into the milk powder until you have a sandy consistency. 3. Add the flour, baking powder and hydrated semolina to the bowl and mix together. 4. Now, add the milk and mix until you have a thick dough. If the dough doesn't come together, add a tiny bit more milk. 5. Place a clean towel over the top and rest for 30 minutes. 6. In a pot, add the sugar, water, cardamon, lemon juice and saffron and bring to a simmer, then set aside. 7. Heat the oil to 150c, make small balls slightly smaller than golf balls and fry them until they are a dark golden colour all over. Remove from the oil and let cool for 10 minutes. 8. Add the cooled jamun to the hot sugar syrup and place a lid on top. Let them rest in the syrup for at least an hour before you serve. 9. Garnish with some pistachios and enjoy!