Ingredients:
  • 240 ml (1 cup) milk powder
  • 60 ml(1/4 cup) All Purpose flour
  • 60 ml (1/4 cup) room temperature whole milk
  • 3 tablespoons Ghee
  • Pinch of baking soda
  • 420 ml (1 3/4 cup) sugar
  • 360 ml (1 1/2 cup) water
  • 2 coarsely grounded cardamom seeds
  • Oil for deep-frying


Method:
Syrup:
  1. In a large pan, add water, sugar, and ground cardamom seeds (for aroma) and bring it to boil.
  2. Keep stirring the syrup until the sugar is dissolved.
  3. Keep the syrup aside and prepare the dumplings.

Dumplings:
  1. In a bowl, mix milk powder, flour and baking soda(baking soda in proportion not more else it will cause cracking of the dumplings)
  2. Add the butter and mix well.
  3. Now add milk to make soft slightly sticky dough.
  4. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  5. Knead the dough. Grease your hands with butter before starting on dumplings.
  6. Divide the dough in equal portions and roll them into round balls, the size of a golf ball.
  7. Heat the oil in a frying pan on medium heat. The frying pan should have at least 4 cm (~1 ½ in) of oil. To check the temperature, place a small piece of dough into the oil; it should take a minute to rise. If the gulab jamuns are fried too hot, they will remain uncooked internally and become hard on the inside.
  8. Take a large pan for frying dumplings as they are going to expand double the size you made.
  9. Fry and  keep rolling the dumplings around so they are evenly the colour of donuts.
  10. Let the dumplings cool for a few minutes before placing in the hot syrup.
  11. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.