Gulab Jamuns

Ingredients: Carnation Milk Powder - 1 1/2 tbsp Maida (All Purpose Flour ) - 1 tbsp Baking Soda - 1/2 tsp Butter -Melted - 2 tbsp Milk - For Dough For Sugar Syrup - Sugar - 2 tbsp Water - 1 small cup Oil - for frying Make the dough by combining the milk powder, Bisquick, butter. Add enough whole milk to make medium-hard dough. Make balls by gently rolling between your palms into a smooth ball. Place the balls on a plate. Cover them with a cotton cloth. Heat the oil on high flame and then lower the heat to medium. Slip in the prepared balls into hot oil from the side of the pan, one by one. Do not stir them. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperature. This will ensure complete cooking from inside and even browning. Sugar Syrup The syrup should be made earlier and kept warm. Add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Heat at medium flame for about 5-10 minutes until sugar is dissolved in water. Do not over heat, that will caramelize the sugar. Mix well. Transfer this hot syrup into a serving dish warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. Serve and Enjoy!!!