- Carnation Milk Powder - 1 cup
- All purpose flour - 1/2 cup
- Baking soda - 1/2 tsp
- Butter -melted - 2 tablespoons
- Whole milk just enough to make the dough
For the Sugar Syrup
- Sugar - 2 cups
- Water - 1 cup
- Oil for frying
How to make gulab jamun:
- Make the dough by combining the milk powder, baking soda, butter.
- Add just enough whole milk to make medium-hard dough.
- Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into a smooth ball.
- Place the balls on a plate.
- Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium.
- Slip in the balls into the hot oil from the side of the pan, one by one.
- They will sink to the bottom of the pan, but do not try to move them.
- Instead, gently shake the pan to keep the balls from browning on just one side.
- After about 5 mins, the balls will rise to the surface.
- The Gulab Jamuns should rise slowly to the top if the temperature is just right.
- Now they must be gently and constantly agitated to ensure even browning on all sides.
- So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures.
- This will ensure complete cooking from inside and even browning.
- The syrup should be made earlier and kept warm.
- To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
- Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".
- Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
- Do not overheat, that will caramelize the sugar.
- Transfer this hot syrup into a serving dish.
- Keep warm on stove.
- Add the fried gulab jamuns directly into the warm syrup.
- Leave gulab jamun balls in sugar syrup overnight for best results.
- They can be served warm or at room temperature.
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