1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
Method to make this recipe : gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just
enough whole milk to make a medium-hard dough. Divide the dough into 18-20 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. Slip in 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.
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 4-5 cardamom pods, slightly
crushed and a few strands of "Kesar". 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. 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.