GULAB JAMUNS

Gulab Jamuns

First prepare the Syrup

2 cups sugar
2 cup water
tiny pinch of orange colour or some strands of saffron
quater tsp powdered cardamon

Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Let it cool. This will make a bit extra syrup, you can store any excess in the fridge for your next batch of gulab jamuns. It keeps well.

For the Gulab Jamuns, you will need:

1 cup good quality powdered milk (or 2 palm-sized mawas approximately)
1 egg, beaten lightly
1 tsp semolina/sooji
2 Tbsp white/plain/allpurpose flour
1 level tsp baking powder
Oil as needed

Method:
Combine the milk powder, baking powder, semolina and flour together.

Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls. Make sure you fry the balls immediately so that they don't dry out.

Heat oil on medium, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently. Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside. So keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly coloured. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sheera/syrup. Remember, the syrup should not be boiling hot, it should be kept on very low heat so that it's slightly warm. They will expand a bit more as they soak up the syrup.

TIP: If you want the fried gulab jamuns softer, boil them in the syrup on very low heat for about 5 minutes whilst covered (put on dum). Then switch off and serve.

Garnish with chopped nuts and serve warm!