Gulab Jamun

We love Gulab Jamun. Even better if its home-made. :D  I wanted to make it from scratch. Not using the ready-made mix. And thats when I came across a couple of great recipes online. And finally ended up mixing and matching the recipes. Anyhow the GJs came out awesome. I took some to my workplace too. They loved it and so did we :D Check out the recipes guys!

• Ingredients

• 1 C dry milk powder
• 3 T all-purpose flour
• 2 T ghee (clarified butter), melted
• 1/2 t baking powder
• 1/2 C warm milk
• 1 pinch ground cardamom
• 1 quart vegetable oil for deep frying
• 1 1/4 C white sugar
• 7 fluid ounces water
• 1 pinch ground cardamom

Method

• In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. 
• Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. 
• Cover and let rest for 20 minutes.
• In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. 
• Bring to a boil, and simmer for just a minute. Set aside.
• Fill a large heavy skillet halfway with oil. 
• Heat over medium heat for at least 5 minutes. 
• Knead the dough, and form into about 20 small balls. 
• Reduce the heat of the oil to low, and fry the balls in one or two batches. 
• After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. 
• After the jamun float, increase the heat to medium, and turn them frequently until light golden.
• Remove from the oil to paper towels using a slotted spoon, and allow to cool. 
• Drain on paper towels and allow to cool slightly.
• Place the balls into the skillet with the syrup. 
• Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. 
• Serve immediately, or chill.