A popular classic Indian sweet made of milk solids and sugar.
(240 ml cup used)
1 cup milk powder
¼ cup all-purpose flour / maida
1 ½ tbsp. Unsalted butter or ghee at room temperature
1 pinch of Baking soda
60 ml of milk (at room temperature, adjust slightly as needed while kneading, I just used little to make the dough right)
Ghee / oil for deep frying
For sugar syrup
1 ¼ cups Sugar
1 cup water
¼ tsp cardamom powder
Few drops of rose essence (optional)
few strands of saffron (optional)
Sieve milk powder, flour and baking powder twice for uniform mixing.
Transfer the mix to a bowl, add butter or ghee and mix well. Add few tbsps. Of milk at one time and knead. Continue adding milk little by little to make a uniform, smooth and firm dough. Use only as needed.
Add sugar and water in a wide utensil and bring it a boil.
Add cardamom powder and then reduce the heat to low and continue to boil it reaches a 1 string consistency. Set aside.
Divide the dough into 12 to 13 equal parts. Roll them to smooth balls. They should be free from any cracks and lines else they do not look good and sometimes even they disintegrate while frying. If you feel they have cracks and cannot smoothen them, just sprinkle very little milk and roll the dough once more.
Heat oil or ghee in a deep fry pan. Reduce the flame to medium, fry these balls few at a time evenly till they turn golden. To get them evenly browned, avoid crowding the balls in the fry pan. Take a long stain less steel chop stick place it in the center of the fry pan and stir it around the pan without touching the jamun. Do this few times for each batch. This way you feel they are beautifully fried evenly.
Drop these fried balls in the sugar syrup, let them soak for at least 3 to 6 hrs. Garnish gulab jamun is ready !!!