2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional
To make sugar syrup dissolve sugar in 4 cups water. Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom pods, saffron, and turn heat off. Divide the cooled sugar syrup into two batches and keep aside.
Combine the powdered milk, flour, butter and milk in a bowl. Make a soft dough. Divide the dough into large marble size balls. Inside each jamun ball insert a cardamon seed.
Heat oil for deep frying. Heat till the oil is hot. Turn down the heat down immediately to low. Fry the jamun balls at low heat. It should cook for a long time at very low heat. When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out. Let it soak in the first syrup for a couple of hours. The longer they soak the better they taste. For serving serve it in the second batch of syrup. Makes approximately 32 gulab jamuns.
Note: While making large quantities change oil after frying two batches. If the oil is too hot the outside of the jamuns will burn and the inside will not cook.
These gulab jamuns are so good it is nirvana. It almost impossible to describe these. The smiles on kids faces when they eat these describes it best.
See also Rasgulla rasmalai recipe
