1 cup milk powder (condensed milk)
1/4 cup All Purpose flour (Maida)
1/4 cup room temperature whole milk (Buffalo or cow milk any)
3 tablespoons room temperature unsalted butter( sada makhan)
cashew or mixture of all dry nuts for stuffing
Pinch of baking soda (Khane ka soda -Optional)
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds (Ilaichi powder )
Oil for deep-frying
Preparation Method:
For Sugar Syrup required before decorating it with coconut powder:
* In a large pan, add water, sugar, and ground cardamom seeds (for nice aroma) and bring it to boil.
* Keep stirring the syrup until the sugar is dissolved.
* Keep the syrup aside and prepare for dumplings.
For Gulab Jamun dumplings:
* In a bowl, mix milk powder, flour and baking soda(baking soda in proportion not more else it will cause cracking of gulab jamun dumplings)
* Add the butter and mix well.
* Now add milk to make soft dough(dough will be bit sticky)
* Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
* Knead the dough. Grease your hands with butter before starting on dumplings.
* Divide the dough in equal portions. Now, press the dough ball with your thumb and fill the nuts mixture and roll them into round balls.
* Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. If the gulab jamuns are fried on high heat, they will not get cooked fully and become hard from inside.
* Take a large pan for frying dumplings as they are going to expand the size you made.
* It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become brown in color.
* Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. Otherwise they will lose their shape.
* The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. After 20mins or just before serving just role them over dry coconut powder and serve. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.