Gulab Jamun's

This small brown, sweet, melt in mouth little balls of joy will lead your taste buds to the destination called 'happiness'. Not a festival go by with out these mouth-watering Indian dessert. Here is an easy and yummy recipe to make this Gulab Jamuns. I love to have this gulab jamun's with a scoop of my favourite vanilla ice cream. Try it to taste it!


This recipe is going to participate in Sweet series - Milk sweets with spongy texture event hosted by Mythreyee of Paajaka Recipes and also in the event WYF Party Food hosted by EC of Simple Indian Food.
INGREDIENTS:

• 1 cup Milk Powder
• 1/2 cup Flour (maida)
• 1/2 tsp Baking soda
• 2 tbsp Butter, melted
• Milk (just enough to make the dough)

FOR THE SYRUP:

• 2 cups Sugar
• 1 cup water
• 1/2 tbsp Cardamom powder
• Oil for frying

PREPERATION:

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
• Add cardamom powder and mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
• Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove.
• Now to make jamuns, make the dough by combining the milk powder, butter and baking powder.
• Add just enough whole milk to make a medium-hard dough.
• Divide the dough into portions. Make balls by gently rolling each portion between your palms into a smooth ball.
• Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Place the balls into the hot oil from the side of the pan, one by one.
• They will sink to the bottom of the pan, but do not try to move them.
• Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The 'Gulab Jamuns' should rise slowly to the top if the temperature is just right.
• Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break.
• So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Add the fried gulab jamuns directly into the warm syrup.
• Leave gulab jamun balls in sugar syrup overnight for best results.
• They can be served warm or at room temperature.
• Last but not least add your 'love' to the dish to make it 'YUMMY'.