Gulab Jamun with Milk Powder

Sugar Syrup Preparation:

1. Take sugar, water, cardamom pods in a sauce pan, bring to a boil on high heat.
2. Then reduce the heat to medium and boil until the syrup is slightly sticky for about 4-6 minutes on medium heat. Stir occasionally. You don't need the syrup to get one thread consistency.
3. Now reduce heat to very low, add in the lemon juice, rose essence and mix well.
4. Remove from heat and set aside.

Gulab Jamun Preparation:

1. In a bowl, add in the milk powder, all-purpose flour, baking soda and mix well.
2. Add in the ghee and mix well using your hand until the mixture turns crumbly.
3. Now add in the milk as batches, gently mix and make a soft dough. Don't over-mix.
4. Meanwhile heat enough oil to deep fry the jamuns in a deep sauce pan. Once the oil is hot, reduce heat to very low.
5. Now grease your hands with little oil, take marble sized portions out of the dough and roll it in between your palms and make perfect balls without any cracks.(refer notes)
6. Add in the prepared balls into the hot oil(3-4 at a time).
7. Fry until dark golden brown on very low heat. Turn the jamuns to all sides using a spoon for even frying.
8. Transfer to a kitchen paper towel , let it sit for 1 minute.
9. Then add the fried jamuns into the sugar syrup. Continue the process until you finished with frying all the gulab jamuns.
10. Let the fried jamuns soak in the sugar syrup for at-least 2-4 hours or overnight.
11. Enjoy :)

Yield: Makes about 25-30 medium sized gulab jamuns.

Important Notes:

• Don't change the quantity of baking soda, otherwise the jamuns turn chewy.
• If cracks appear while making balls, it means the mixture is dry. So add little more milk and knead the mixture slightly and start making the balls.
• Make 3-4 balls at a time and fry them immediately.
• Fry the jamuns over very low heat, otherwise outside of the jamuns turn brown and the inside remains uncooked.
• Normally the jamuns turn to all sides automatically. If not, turn to all the sides for proper frying.
• Make sure that the syrup is warm or at room temperature, when you put the fried jamuns into this. Otherwise the jamuns may shrink or lose its shape.