Milk powder -- 1 cup
All purpose flour -- ½ cup
Baking soda -- ¼ tsp
Ghee -- 2-3 tsp
Milk -- as required to make the dough
Oil / Ghee -- to fry
Sugar -- 1 cup
Water -- 2 cup
Cardamom -- 2 – 3
Rose essence -- 1 tsp
Preparation of Gulab Jamun:
For the sugar syrup:
Mix sugar and water in a large vessel and keep on a low flame. Once the sugar is completely melted add the cardamom powder and rose essence and keep on a low flame. Prepare this after you roll the jamun balls and leave this on a low flame until all the balls are fried.
For the balls:
Mix milk powder, all purpose flour and baking soda. Make a dough by gradually adding milk. Knead to get a smooth dough. Make sure you do not knead it very hard, in that case the jamuns will be hard in the center.
Grease your hands with ghee and make small lemon sized balls from the dough. The ball will increase in size while frying. Avoid any cracks on the balls.
Heat oil/ghee in a pan. When the oil is hot enough, fry the balls in the oil. Make sure you fry in medium heat because if the oil is too hot, the jamuns get browned easily and will not be cooked inside. At right temperature, the ball will rest in the bottom for 5 mts and slowly will rise up.
When the balls turn brown, transfer it on to a kitchen towel. Add these into the sugar syrup when they are cool. There are chances of breaking the balls if you add them into the syrup when still hot. Let it remain on the stove at a low flame for 10-15 minutes.
Remove from the heat and leave the gulab jamun balls in the sugar syrup and refrigerate it when cool. I love cool jamuns :)