1 cup milk powder
1/4 cup flour
1/8 tsp a pinch of baking soda *
3 tbsp unsalted butter or ghee at room temperature
1/4 cup milk at room temperature
oil about 1 1/2" high to fry
* too much baking soda will make the jamuns too soft and may break when frying
Mix the milk powder, flour, baking soda then add the butter or ghee and mix. Add milk to make a soft dough, the dough will be sticky. Leave the dough aside for about 15 minutes. Then knead the dough again, if needed grease the hands with a little oil before working the dough. Make about 20 to 24 balls, it will swell a little after making the balls.
Heat oil on medium heat, test the oil first with a small piece of dough, when it is put into the oil and if it takes a minute to rise, the oil is ready to fry in. If the dough rises faster the oil is too hot and gulab jamuns will be become dark on the outside and the inside will not be cooked. If the dough doesn't rise in a minute the oil is not hot. Because the size of the balls were small, I fried it in low medium heat.
The gulab jamuns will expand a little while frying so leave space and keep rolling to evenly brown all sides. The inside as to be fully cooked and spongy. Leave the gulab jamun in an absorbent paper towel to cool before putting it into the hot syrup. If hot gulab jamuns are added to the syrup it will become chewy and loose its shape. Leave the gulab jamun at least an hour before serving.
1 3/4 cup sugar
1 1/2 cup water
1/4 tsp cardamom powder
pinch of saffron strands
Add all the ingredients in a large pan and bring to a boil. Let the syrup boil for a minute or two until the sugar dissolves. Can keep it in lowest heat until it is thick, one string consistency.
Add the cooled gulab jamuns to the hot syrup. Keep the gulab jamuns covered in the syrup and the gulab jamuns will expand in the syrup.
To serve sprinkle nuts over the sweets, this is optional.
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