It is a commonly used dessert in India, Pakistan, Bangladesh, Nepal and Arabia. It is a daily food for celebrations and festivals. The reason why it is called rose hip is because it used to be made from rose water, but now it is mostly made from saffron (made from Saffron).

Ingredients:

1 cup fat-free milk powder

1/4 cup flour

3 tablespoons room temperature unsalted butter

1/3 cup room temperature milk

A little baking soda

1 & 2/3 cup sugar

1 & 1/2 cup water

Cardamom seeds removed, 5 pods

One and a half cups of clean cooking oil

Method:

First put 1 and 2 in a pot Pour 3 cups of white sugar, one and a half cups of water, cardamom seeds and saffron together, and then boil over low heat to make a thick rose water (this process takes about 20 minutes and needs to be over low heat).

Then mix the fat-free milk powder with flour and a little baking soda, add room temperature unsalted butter, and crumble the butter with your fingers. .

Then add 1/3 cup of milk to combine all the ingredients into a dough. The dough was very sticky, so I couldn’t take a photo. .

Cover the dough and let it sit for 10 minutes

Then apply some oil on your palms, divide the dough into 20 small balls, and roll into balls. . Before this, put a small pot on the stove, pour about an inch and a half of oil, and heat it over low heat. The heat must be low, because the balls will burn easily.

Then fry in a pot over slow heat. . I used the No. 2 flame of our gas stove for frying. . This process takes about 7-8 minutes.

After frying to this color, remove and drain the oil and cool (it must be cooled, otherwise the Gulab Jamun will be very hard)

After the ball cools, Heat the sugar water just now, then turn off the heat. Put all the balls into the sugar water, cover, and wait for half an hour to let the balls absorb the sugar water.