Gulab Jambu

🥘 Ingredients

• Bisquick ½ cup
• dried milk powder 1 cup
• ghee 2 Tbsp
• whole milk ¼ cup
• water 1 ½ cup
• granulated sugar 1 cup
• green cardamom pods 4
• saffron 5 strands
• lemon juice (optional) 1 tsp
• rose water (optional) 1 tsp
• ghee or vegetable oil 2 cups

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.
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 .
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.
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.
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.