Gulab Jamun For Indian Cooking Challenge

                                      

Ingredients:

For jamuns:

Carnation milk pwd: 1 cup

Bisquick pancake mix: 1/2 cup

Butter or ghee: 2 tbsps (melted)

Whole milk: Enough to make the dough

Oil : For deep frying

For sugar syrup:

Sugar: 2 cups

Water: 2 cups

Elachi pwd: 1/2 tsp

Kesar: few strands

Method: 

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Cover with a damp yet dry kitchen towel.

Mean while make the sugar syrup by mixing 2 cups of sugar to 1 cup of water. Add elachi pwd and a few strands of "Kesar". Mix with a spoon and then heat at medium heat until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. 

While the sugar syrup is getting ready, heat the oil on medium heat, take care that the oil is not too hot.
Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
Slip in the balls into the hot oil from the side of the pan, one by one, and fry them on medium heat untill they turn golden brown.
By this time the syrup should be ready. Remove from heat and, slowly  add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamuns in syrup overnight for best results. 

They can be served warm or at room temperature.

Enjoy