For Making Gulabjamun Balls
1 cup milk powder (Use ful fat milk powder)
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
A pinch of salt (optional)
A pinch of baking soda
1 to 2 tbsp yogurt
A few blanched pistachio or almond slices for garnishing
For the sugar syrup
2 cups water
1.5 cups sugar
3-4 green cardamoms powdered
A pinch of saffron (optional)
First sieve dry ingredients into a mixing bowl(milk powder, plain flour and baking soda).
Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough.Now pinch small portions rolling it into a smooth ball as shown in pic below. Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.
Meanwhile to a saucepan add sugar, water and powdered cardamom and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and set aside.
Frying the gulab JamunPlace a frying pan on flame and pour oil to deep fry the balls.
Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.The balls will sink to the bottom and then it will gently rise up.
Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.
Once they turn golden brownr remove balls from flame and place on a tissue paper to remove excess oil.
Transfer them to the prepared sugar syrup.The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.
Garnish gulabjamuns with pistachio or serve them warm with a scoop of cold ice cream.