Gulab Jamun

Directions

• For syrup, mix sugar, cardamom and water in a pan and let it come to a boil. Then turn down the flame to low and let it simmer for 5-7 minutes. Switch off the heat and add rose extract and keep it aside. You can add 3-4 drops of lemon juice so that the sugar syrup doesn’t solidify after getting cooled down.
• Soak semolina in warm water for 10 minutes or until it is soft. Then strain it well and keep the soft semolina aside.
• In a bowl, mix milk powder, salt, baking soda and flour. Then add semolina and ghee then rub this to the milk powder mixture.
• Now add milk little by little to the mixture and mix until it all comes together and form a soft dough. If the dough is dry, add some more milk. Cover it with damp kitchen towel and let it rest for 10 mins.
• In the mean time, heat oil for deep frying and divide the dough into 15 equal parts to form small balls. The balls should be nice and smooth and there should be no cracks. Keep in mind that the size would increase a bit after frying.
• For frying, do a temperature test by dropping a small piece of dough in hot oil. The oil should be medium hot only. If it comes up right away, it’s too hot and it will make gulab jamun darker at outside but raw inside. The perfect temperature would be when the dough will sink to the bottom with some bubbles and after 10-15 secs, it should slowly come up.
• Now drop the jamuns carefully to the oil in batches and after 10 secs, carefully stir and turn the jamuns, so that it gets even color. When it becomes golden brown(about 7-10 mins) take out the jamuns with a slotted spoon to a paper towel just to absorb any extra grease. Repeat same with the remaining dough.
• Now after 2-4 minutes drop those hot fried jamuns into a warm syrup.
• Keep the jamum in the syrup for at least 1 hour. For best results, keep these jamuns in the syrup overnight.