- 1 cup Milk Powder
- 1/2 cup all purpose flour
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough
- Oil for deep frying
For the Sugar Syrup
- 2 cups Sugar
- 1 cup water
- 1/2 Tsp Cardamon powder
- Make the dough by combining the milk powder, butter. Add just enough 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 yet dry kitchen towel.
- Heat the oil on medium flame in a frying pan. Slip in the balls into the hot oil from the side of the pan, one by one. 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.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. 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 or powder. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
- 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.