Gulaab jamun

Ingredients

• 1 cup powder milk
• 4 tbspn Maida (all-purpose flour)
• Half tspn and 1 pinch tspn of baking powder
• 1 tablespoon ghee
• 6 tablespoon room temperature milk
• Pinch zarday ka rung (optional)
• 2 cups sugar
• 3 cups water
• 3-4 green cardamom
• 1 tspn rose water (kerwa essence)

Steps

1. First of all in a bowl add powder milk, flour, baking powder and ghee mix it all together with the help of spoon or spatula don't use hands
2. Now add room temperature milk gradually and slowly and make a soft dough
3. First it will be very soft then after 2 to 3 minutes it will become manageable
4. Now grease your hands and make 17 small balls,make sure there will be no cracks in the ball
5. Now in a very slow flame warm oil fry gulaab jamun in 2 batches don't put altogether because it will be rise
6. In a wok when you put gulaab jamun don't use spoon they will itself float on top of the oil
7. When gulaab jamun starts floating then with the help of spoon rotate it and make it golden brown colour
8. Now put all fried gulaab jamun in a plate don't put straight in the sheera otherwise (gutly ban sakty hai)there will be small lump inside the gulaab jamun
9. Now in high flame put all the gulaab jamun in the sugar syrup which we prepared
10. Cook for 2 minutes in high flame in the sugar syrup
11. Now turn off the flame and cover the lid and leave the gulaab jamun in the sheera for 2 hours so that it abosorbs all the sheera and become sponge soft
12. After 2 hours take it out from the sheera and granish with the dessicated coconut and serve