Gulab Jambu

🥘 Ingredients

• Bisquick
  1/2 c
• dried milk powder
  1 c
• ghee
  2 Tbsp
• ghee or vegetable oil
  2 c
• granulated sugar
  1 c
• green cardamom pods
  4
• lemon juice (optional)
  1 tsp
• rose water (optional)
  1 tsp
• saffron
  5 strands
• water
  1.5 c
• whole milk
  4 tbsp

🍳 Cookware

• baking sheet or large plate
• kitchen towel or plastic wrap
• small pot
• large saucepan
• slotted spoon
• plate

1. 1

   Sift 1/2 cup Bisquick into a medium bowl. Add 1 cup dried milk powder and whisk until combined. Melt 2 tablespoons ghee in the microwave or on the stovetop. Pour into the Bisquick mixture and stir until the texture is crumbly and you can visibly see no more ghee. Add 1/4 cup whole milk and stir until a sticky and wet dough forms.

   Bisquick: 1/2 c, dried milk powder: 1 c, ghee: 2 Tbsp, whole milk: 4 tbsp
2. 2

   Scoop out 1 to 1 1/2 teaspoons of the dough and roll in between your hands or pinch and press together until smooth and oval in shape (or round if desired). Place on a baking sheet or large plate . Cover with a damp kitchen towel or plastic wrap to keep them from drying out. Repeat until all the dough is formed, placing them in a single layer.
3. 3

   Cover with a kitchen towel or damp cloth. Let sit for ⏱️ 15 minutes . Meanwhile, make the chasni.
4. 4

   Place 1 1/2 cups water , 1 cup granulated sugar in a small pot (about 3 quarts). Add 4 green cardamom pods and crumble in 5 saffron strands. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue boiling for 2 to ⏱️ 5 minutes .

   water: 1.5 c, granulated sugar: 1 c, green cardamom pods: 4, saffron: 5 strands
5. 5

   Remove the pot from the heat. Add 1 teaspoon lemon juice (optional) and 1 teaspoon rose water (optional) if using. Cover to keep warm.

   lemon juice (optional): 1 tsp, rose water (optional): 1 tsp
6. 6

   Heat enough ghee or vegetable oil in a large saucepan to go about 1/3 inch up the sides over medium heat. The oil is ready when you add a small piece of the dough and the ghee starts bubbling.

   ghee or vegetable oil: 2 c
7. 7

   Fry the jambu in batches of 6 to 8: Slowly add one at a time to the hot oil. Fry, constantly moving them with a slotted spoon so they fry evenly, until deep golden brown, about ⏱️ 2 minutes . Using the slotted spoon , transfer onto a plate .
8. 8

   Remove and discard the cardamom from the chasmi. Transfer the jambus to the chasni and let sit for 4 to ⏱️ 5 hours at room temperature to soak. Eat as is, warm up again, or, do what we always did, which was to refrigerate them in an airtight container for a few hours and eat chilled.