Make Gulab jamun with semolina(sooji)

Ingredients: For the gulab jamun: 1 cup milk powder 1 cup semolina 1/4 cup ghee (clarified butter) 1/4 cup milk (or as needed) Oil or ghee for frying For the sugar syrup: 1 cups sugar 1 1/2 cups water 4-5 cardamom pods, crushed A few strands of saffron (optional) Recipe: 1. Prepare the Sugar Syrup: In a deep saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Add the crushed cardamom pods and saffron strands (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 5-7 minutes. 2. Make the Dough: Add semolina in a hot pan Add the ghee and mix well Gradually add milk, a little at a time, and knead the mixture into a soft, smooth dough. The dough should not be too dry or too sticky. 3. Shape the Gulab Jamuns: Divide the dough into small equal-sized portions and roll them into smooth balls. Ensure there are no cracks in the dough balls. 4. Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over medium heat. The oil should be moderately hot. Carefully slide the dough balls into the oil. Fry them on low to medium heat, turning them gently to ensure even cooking. They should be golden brown on all sides. 5. Soak in Sugar Syrup: Immediately transfer the fried gulab jamuns into the warm sugar syrup. Let them soak in the syrup for at least 2 hours to absorb the sweetness and become soft and juicy. Enjoy your delicious homemade gulab jamuns.