Gulab Jamun Recipe

Ingredients:

• 1 cup Carnation Milk Powder


• 1/2 cup all purpose flour


• 1/2 tsp baking soda


• 2 tablespoons butter -melted


• Whole milk just enough to make the dough

 

For the Sugar Syrup

• 2 cups Sugar


• 1 cup water


• Oil for frying

How to make gulab jamun:

• Make the dough by mixing the milk powder, Bisquick, butter. Add just
  enough whole milk to make a medium-hard dough. Divide the dough into 18-20 ratio.
  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 for Cleaness.
  
  
  
• 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.
  
  
  
• 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.

Sugar Syrup

• 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 HOT 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 HOT or at room temperature.