Gulab Jamun

Ingredients:

1 cup nonfat milk powder
1/4 cup All Purpose flour (plain flour, maida)
3 tablespoons room temperature unsalted butter
1/4 cup room temperature whole milk
Pinch of baking soda
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds
1 tablespoon sliced almonds and pistachio
Oil for deep-frying

Method:

For Syrup
1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
2. Let the syrup boil for 5 minutes then remove it from the heat. It should be one
thread consistency
3. Set the syrup aside.

For the Jamuns:

1. In a bowl, mix milk powder, flour and baking soda. Add the butter and mix well.
2. Now add milk to make soft dough. The dough will be a bit sticky.
3. Cover the dough with a Moist cloth for a 10 minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, the dough should be soft Otherwise the jamuns will not turn out good .
4. Knead the dough. Grease your hands with butter/Ghee before working with the dough.
5. Divide the dough into about 18 to 20 equal portions and roll them into round balls.
6. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
7. Place the gulab Jamuns in the frying pan. Gulab jamuns will expand in almost double the volume due to the baking soda , so give them enough space.
8. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
9. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
10. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Overnight soaking would be best

Gulab jamuns can be kept at room temperature for about a week


Tips :

1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.