Name: Gulab Jamoon using Milk powder recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Milk Powder- 1 cup (use Everyday/ Nido); All Purpose Flour/ Maida - 3 tbsp; Baking Soda- a pinch; Ghee/ Clarified Butter - 1 tsp; Salt a pinch; Curd /Yogurt - 2 tbsp ( You can use milk too); Oil or ghee for deep frying; For Syrup:; Sugar - 1 and 1/2 cup; Water - 2 cups; Cardamom Powder - 1 tsp ( I used 4 cardamom pods); Rose water - few drops; Saffron a big pinch

Ingredients Serving: 10

Milk Powder- 1 cup (use Everyday/ Nido)
All Purpose Flour/ Maida - 3 tbsp
Baking Soda- a pinch
Ghee/ Clarified Butter - 1 tsp
Salt a pinch
Curd /Yogurt - 2 tbsp ( You can use milk too)
Oil or ghee for deep frying
For Syrup:
Sugar - 1 and 1/2 cup
Water - 2 cups
Cardamom Powder - 1 tsp ( I used 4 cardamom pods)
Rose water - few drops
Saffron a big pinch

Instructions

In a sieve, add in the flour, milk powder, salt and baking soda. Sift them together.
Now take this in a bowl, add in the ghee and curd. Knead it to a soft and sticky dough. Add more curd if needed. Let the dough rest for 5 mins, keeping it covered while you make the syrup.
Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5-8 mins till it gets little sticky. No need of string consistency.
Now add in the cardamom powder, saffron and rose essence. Mix it well.
Take small portion of the dough and shape it into smooth balls. The balls should be very smooth without any cracks.
Now heat oil or ghee for deep frying. Drop the jamuns in and fry till they turn golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours. Later serve it and enjoy.

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