3 tablespoons room temperature unsalted butter OR Ghee
1/4 cup room temperature whole milk
Pinch of baking soda
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds
1 tablespoon sliced almonds or pistachios for garnishing
Oil for deep-frying
How to make? Lets make the Syrup first:
In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
Let the syrup come to a rolling boil and then let it boil for next 7-10 minutes. Remove it from the heat, strain and keep in a big wide dish/bowl.
Make the balls :
In a bowl, mix milk powder, flour and baking soda. Add into it, the butter/ghee and mix well.
Now gradually add milk to make soft yet a bit sticky dough. Let the dough sit for a few minutes. Ideally Milk powder should absorb the extra milk. And if the dough is dry, add more milk, since the dough should be soft and pliable.
Knead the dough. Grease your hands with oil before working with the dough for smooth handling
Divide the dough into about 20 equal portions and roll them into smooth and small balls, very gently.
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 at 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.
Fry 5 gulab Jamuns at a time in the frying pan. These balls will expand almost double the size, so give them enough space.
It should take about 5-7 minutes to get the balls fried at right temperature. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become almost dark brown. Take care not to burn them
Take the balls out and let them cool off for a few minutes before placing in the hot syrup. Then gently place them in the bowl full of syrup. Again, take care to give each ball enough space, its better to use a wide dish instead of a round bowl.
The gulab jamuns should sit in the hot syrup for at least 30 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Do not freeze them, else they will disintegrate when re heat and loose all the taste and texture