Ingredients
1 cup Carnation milk powder
1/2 cup Bisquick pancake mix (or use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons melted butter
Just enough whole milk to make the dough
2 cups sugar
1 cup water
Oil for frying
1. Make the dough by combining the milk powder, Bisquick and butter. Add just enough whole milk to make a medium to hard dough.
2. Divide the dough into 18 to 20 portions.
3. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp but dry kitchen towel.
4. Heat the oil on high and then lower the heat to medium. The balls must be fried very slowly under medium temperatures.
5. One by one slip the balls into the hot oil from the side of the pan. The balls will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
6. After about five minutes, the balls will rise to the surface. Now they must be gently and constantly turned to ensure even browning on all sides.
The Gulab Jamuns should rise slowly to the top if the temperature is just right. If the temperature of the oil is too high the Gulab Jamuns tend to break. Adjust the temperature to ensure that the balls don’t break or cook too quickly.
Hot syrup
The syrup should be made earlier and kept warm.
1. Mix two cups of sugar to one cup of water.
2. Add four to five cardamom pods, slightly crushed and a few strands of Kesar.
3. Mix with a spoon and then heat at medium heat for five to 10 minutes until sugar is dissolved.
Do not overheat as that will caramelise the sugar. Transfer this hot syrup into a serving dish and keep warm on the stove.
Add the fried Gulab Jamuns directly into the warm syrup and leave the Gulab Jamuns in syrup overnight for best results.
Served warm or at room temperature.
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