Gulab Jamun

Gulab Jamun Ingredients:

cup - carnation milk powder
1/2 cup - bisquick - pancake mix (instead of bisquick pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tbsp - butter, melted
whole milk just enough to make the dough

Sugar Syrup Ingredients:

2 cups - sugar
1 cup - water
oil for frying

Gulab Jamun Method:

1. Make the dough by combining the milk powder, Bisquick, butter.
2. Add just enough whole milk to make a medium-hard dough.
3. Divide the dough into 18-20 portions.
4. Make balls by gently rolling each portion between your palms into a smooth ball.
5. Place the balls on a plate.
6. Cover with a damp yet dry kitchen towel.
7. Heat the oil on high and then lower the heat to medium.
8. Slip in the balls into the hot oil from the side of the pan, one by one.
9. The balls must be fried very slowly under medium temperatures.

Sugar Syrup Method:

1. Mix the 2 cups of sugar to 1 cup of water.
2. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".
3. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
4. Transfer this hot syrup into a Corning serving dish.
5. Add the fried gulab jamuns directly into the warm syrup.
6. Leave gulab jamuns in syrup overnight for best results.

Note:

1. Fill a deep frying pan half with corn oil. Heat it to the Mid heat for 5 min. Then reduce the heat to Low and let the oil cool off for 5 minutes. If you try to fry above Low heat, you will kill your gulab jamuns. Add about 15 gulab jamun altogether in the frying pan. In 5-10 minutes they will start floating in oil and will expand to twice their original size, however their color will not change much. Once they get to that state increase the heat to mid and keep turning them until they are light golden. At this point transfer them to serving dish already filled with hot syrup.
2. If Gulab Jamun do not start floating in 5-10 minutes, it means heat is too low and you need to increase the heat
3. If Gulab Jamun start floating immediately or start turning brown quickly, oil is too hot...Let it cool down.
4. Hot syrup should be made in parallel with frying. To make hot syrup add 2 cups of sugar (increase to 3 if you want extreme sweetness) to 4 cups of water. Add 4-5 cardamum shells and their taken out seeds. Mix with a spoon and then heat up at mid heat for 5-10 minutes until sugar is all dissolved in water (do not overheat, that will caramelize the sugar). Transfer this hot syrup to your serving dish and unload gulab jamun from frying pan directly into it.
5. While gulab jamun are in syrup, squish each one lightly (do not break) with a spoon to help them absorb syrup. Leave gulab jamuns in syrup overnight for best results. They can be served hot or cold, with or without syrup.