Gulab Jamun

A personal favourite and yummy dish loved by many :)

For the Sugar Syrup:

INGREDIENTS
2 cups sugar2 cup waterfew drops of vanilla essence¼ tsp. powdered cardamon

INSTRUCTIONS
Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Add a few drops of vanilla essence. Let it cool. 


For the Gulab Jamuns:

INGREDIENTS
1 cup ANCHOR or any good quality powdered milk1 egg, beaten lightly1 tsp. semolina2 tbsp. white/plain/all-purpose flour1 level tsp. baking powderoil as needed

INSTRUCTIONS
Combine the milk powder, baking powder, semolina and flour together.
Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls.

Heat oil on medium, add the gulab jamuns one at a time. keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly colored. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sugar syrup. Remember, the syrup should not be boiling hot, it should be kept on very low heat so that it’s JUST slightly warm. They will expand a bit more as they soak up the syrup.

Enjoy!! :)