Best gulab jamun recipe with milk powder?

Use measuring cups to measure the ingredients, milk powder, all purpose flour and baking soda measurement should be in the right amount. While frying gulab jamuns the oil should be in a low to medium heat. If you fry over a high heat the gulab jamuns remain uncooked in the center. Add milk little by little and knead lightly to a soft dough. If you knead too much the gulab jamuns would turn out rubbery. Roll the gulab jamuns into smooth balls without leaving any cracks. The cracks in the gulab jamuns expand when frying and sometimes it just burst and spills hot oil out of the frying pan. Avoid boiling the sugar syrup for a long time just boil until the syrup becomes slightly sticky and turn off the heat. Best Gulab Jamun Recipe with Milk Powder Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Gulab Jamun is soft and melts in mouth sweet with milk powder. It is an easy and delicious sweet for parties and potlucks.

Course: Dessert Cuisine: Indian Servings: 5 Author: Antonet Roajer Ingredients 1 cup Milk Powder 6 tbsp All Purpose Flour (Maida) 1 pinch Baking Soda 1 tbsp Ghee 3 to 4 tbsp Milk (for kneading dough) 1.50 cup Sugar 2 cups Water 2 no Cardamoms 1 pinch Saffron (optional) 2 to 3 drops Lemon Juice 1 to 2 cup Oil (for frying gulab jamuns) Instructions For Preparing Sugar Syrup: In a saucepan, add sugar, water, crushed cardamom, saffron, lemon juice and boil together until the sugar syrup becomes slightly sticky. Turn off the heat. For Preparing Gulab Jamun: In a bowl, add milk powder, all purpose flour, baking soda and mix well. Add ghee and mix well. Add milk little by little and knead a soft dough (do not over knead a dough). Divide the dough into small portions and roll into the smooth small size balls without leaving any cracks. Gulab jamun expands in its size when frying and soaking in the hot sugar syrup. Deep fry in the oil over a low to medium heat until golden brown and drain out the excess oil from the gulab jamuns. Add to the hot sugar syrup immediately when the fried gulab jamun is still hot an

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