- 2 cups sugar
- 2 cups water
- 2 cups carnation milk powder
- 3 tbls ( heaped ) all purpose flour
- 2 tsp ( level ) baking powder
- 3 tbs vegetable shortening
- 2 eggs
Mix water and sugar in a saucepan. Boil. Then let it simmer, but do not make it thick and sticky. Keep it hot till the gulab jamuns are added.
Mix milk powder, all purpose flour, baking powder and shortening. Mix thoroughly with hands.
Break eggs, one at a time and mix with milk powder mixture. Knead to make it smooth , dough like.
Take a small portion of the dough and rolling it on the palms of your hands, make a ball. (makes about 24)
In a wok, heat oil ( vegetable oil ) To test the temperature, put a small bit of this gulab jamun dough in the oil, . If it rises up immediately, the oil temp is accurate, if it does not then wait for a few moments and then reduce the temperature to medium and start frying the gulab jamuns. Fry till they are deep brown. Put them in the syrup. Crush a few cardamoms and sprinkle over gulab jamuns. Cover the pan. Let it stand for fifteen minutes. Gulab jamuns will become fat and juicy.
Serve and enjoy !! Or if you prefer, store them in the fridge to make them cold.