Ingredients:
Milk Powder - 1 cup
All purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Ghee - 2 tablespoons
Whole milk just enough to make the dough
For the Sugar Syrup
Sugar - 2 cups
Water - 3 cups
Cardamom - 4 crushed
Saffron - few strands for color
Oil for frying
Method:
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 3 cups of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Saffron". 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.
Make the dough by combining the milk powder,all pupose flour, ghee, baking powder and butter. Add whole milk to make a 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 dry kitchen towel.
Heat the oil on the medium heat for deep frying. 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. You can move them now to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break and becomes brown on the outside quicly and doesn't cook inside. So make sure its cooked on medium heat. After its brown, take them outside.
Let the fried balls cool down for a minute and then drop them in the warm sugar syrup. Let them soak for at least an hour. They can be served warm or at room temperature.
