Gulab Jamun Indian Milk Balls

Description

I just had this dessert at a nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but i prefer this one, taken from indianfoodforever.com.

Ingredients

• Powdered Milk
• All-purpose Flour
• Baking Soda
• Butter
• Milk
• Sugar
• Water
• Cardamom Pods
• Saffron Threads
• Oil

Instructions

1. Dough:
2. Make the dough by combining the milk powder, flour, butter
3. Add just enough whole milk to make a medium-hard dough
4. Divide the dough into 18-20 portions
5. Make balls by gently rolling each portion between your palms into a smooth ball
6. Place the balls on a plate
7. Cover with a damp yet dry kitchen towel
8. Heat the oil on high and then lower the heat to medium
9. Slip in the balls into the hot oil from the side of the pan, one by one
10. They will sink to the bottom of the pan, but do not try to move them
11. Instead, gently shake the pan to keep the balls from browning on just one side
12. After about 5 mins, the balls will rise to the surface
13. The gulab jamuns should rise slowly to the top if the temperature is just right
14. Now they must be gently and constantly agitated to ensure even browning on all sides
15. If the temperature of the oil is too high then the gulab jamuns will tend to break
16. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly
17. The balls must be fried very slowly under medium temperatures
18. This will ensure complete cooking from inside and even browning
19. Sugar syrup:
20. The syrup should be made earlier and kept warm
21. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water
22. Add 4-5 cardamom pods, slightly crushed and a few strands of kesar
23. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water
24. Do not overheat, that will caramelize the sugar
25. Transfer this hot syrup into a serving dish
26. Keep warm on stove
27. Add the fried gulab jamuns directly into the warm syrup
28. Leave gulab jamun balls in sugar syrup overnight for best results
29. They can be served warm or at room temperature