Gulkand Gulab Jamun

Ingredients:-

Gulab Jamuns:-

1. 1 Cup Milk powder
2. 1/4 Cup Maida / All purpose flour
3. 1/2 tbsp Ghee / clarified butter
4. 1 Pinch baking soda
5. Milk ( as required )
6. Gulkand ( for stuffing )

Sugar syrup:-

1. 3 Cups Sugar
2. 3 Cups Water
3. 1 tea spoon Cardamom powder
4. Few Saffron strands
5. 1 tbsp Milk

Method:-

1. Mix milk powder, flour baking soda, and ghee in a bowl.
2. By adding milk little at a time knead it into a firm dough.
3. The dough shouldn't be very soft or very firm.
4. Divide the dough into very small (an inch size) equal parts. Gulab jamuns have a absorb oil and
    sugar syrup and enlarge in size.
5. Flatten the dough and place some gulkand on it. Close it ends to cover the gulkand. By pressing
    the stuffed dough ball in between your palms slightly ( one at a time ) make balls. This
    step needs to be completed very patiently. The best way to know if you have made the balls
    correctly is to see if the surface is shiny and free of cracks.
6. Repeat the process for the rest of the dough. Cover them with a slightly moist cloth till you are
    ready to fry.
7. In the meantime in a pan take sugar and water mix well and turn the heat to medium high.
8. Add saffron and cardamom powder and mix well.
9. Add milk ( helps to clear the sugar syrup ).
10. Get it to a boil and turn off the heat.
11. Heat some oil in a heavy bottom non stick pan on medium heat for frying the gulab jamuns.
12. When the oil is hot add 4 - 5 gulab jamuns at a time and do not touch them with the ladle for a
      few seconds. When they rise upwards its the correct time to move and rotate them. Else they
      will develop cracks.
13. Keep rotating them continuously and slowly so that they get fried evenly and have a nice even
      color all over. Frying slowly will take some extra time but for the perfect jamuns its a must!
14. Immediately after frying transfer them for a few seconds on a paper towel and then to the sugar
      syrup.
15. Repeat the same process for the rest of the jamuns.
16. Rotate the jamuns in the sugar syrup a couple of times so that they absorb sugar syrup.
17. Will be ready to eat after 15-20 mins.
18. Serve hot or cold as desired.
19. You may stuff them with almond or cashew pieces instead of gulkand. Or they could be plain
       without any stuffing.

Enjoy!!!!