Gulab Jamun

I was thinking about making gulab jamun for the past 3-4 days, but whenever i asked Ammi if i should, she was like "Its so hot, rehne du :D". As stubborn as i am, i decided to make these for Eid, you can prepare them a day ahead and leave them in the syrup overnight. Anyways the recipe that i had in my diary is sooooo old that i dont even remember when i wrote it down, and the last time i made them, i remember i tweaked the recipe a bit.

So for gulab jamun, you'll need:

Milk powder : 1 cup

Flour : 2 tbsp ( the recipe calls for 1/3 cup, but i've tried it, they turn out a little hard, 2Tbsp works best)

Baking powder : 2 tsp

Milk : to knead

Water : 2 cup

Sugar : 1 1/2 cup

Cardamom : 4-5

Method :

Mix together sugar, water and cardamom in a pateeli.

Cook till slightly thick.

Mix together milk powder, Flour and Baking powder.

Knead with milk to form a soft dough.

Make circles, any size you want,i made very small ones. (They will swell a little)

Heat oil on medium flame in a wok. Add the balls from the side. Do not stir now. 

The glab jamuns will rise to the surface themselves.

Stir to facilitate even browning.

Drop them in sugar syrup.

Cover and leave for 2 hours or overnight.

Enjoy!

Tip : They can be stored in the fridge with syrup for a week. Heat them in a microwave or the stove when ready to serve !