Gulab Jamun

Ingredients

1 cup milk powder

2 tablespoon flour

2-3 tablespoon milk

1 tablespoon unsalted butter

Any one of the following three:

            ½ teaspoon powder of cardamom seeds

            1 teaspoon rose water

            Few strands of saffron

½ teaspoon cardamom seeds

1½ cup sugar

1½ cup water

3-4 almonds or pistachios, sliced

Oil for frying

Method

In a pan, heat the sugar and water together to make sugar syrup.

Add cardamom seeds’ powder / rosewater / saffron to it and keep aside.

Mix together milk powder, flour and butter.

Add little milk to it and mix well to form soft dough.

Cover the dough and keep it aside for about 10 minutes.

Grease your palm with a little oil.

Now make small balls or oblong shapes as you desire of the dough and place a cardamom seed in the centre of each (this will enable them to absorb sugar syrup properly). Their outer surface should be smooth; otherwise they will develop cracks on frying.

Heat some oil in a Kadhai/wok.

Deep fry all gulab jamuns in oil from all sides till they are brown uniformly by turning them frequently.

Oil should be medium hot, not very hot, otherwise the gulab jamuns will get a dark color outside but inner portion will not get properly cooked.

Keep them aside for about 10 minutes to cool off.

Pour sugar syrup in a large serving bowl (large enough so that the gulab jamuns are not tightly packed) as the gulab jamuns will expand after absorbing sugar syrup and will become very soft.

Place all gulab jumuns in hot sugar syrup.

Keep them aside for about 20-30 minutes to absorb sugar syrup.

Garnish them with sliced almonds and pistachio

They can be served hot as it is or with vanilla ice cream.

The left over Gulab jamun can be stored in refrigerator for 4-5 weeks.
Heat before serving