Ingredients
Milk Powder : 12 Tablespoons
Curd : 2 Tablespoons
Thick Cream : 2 Tablespoons
all purpose flour : 1 Tablespoons
baking soda) : 1/2 tsp
butter –melted : 2 tablespoons
Syrup
2 cups Sugar : 2 cups
Water : 4 Cups
Oil for frying
MethodMake the dough by combining the milk powder, butter, KDD Cream, Curd, flour, Baking Soda. Make medium-hard dough. Divide the dough into 20-25 portions. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Fry the balls till light brown.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Syrup:
The syrup should be made earlier and kept warm. 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..
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.
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