Gulab Jamuns

Ingredients:
3 Cups of Dry Milk Powder
1 Cup of Self Raising Flour
1/2 cup waterThickened Cream
200 gramsOil for Deep Frying
3 Cups of White Sugar
3 Cups of Water
2 Green Cardamoms

How to get the Sugar syrup:
Put a vessel on fire with 3 cups of water and 3 cups of Sugar.Add the Green Cardamoms in the water and bring to boil.Let it boil for 15 minutes.Keep the pot covered with a lid , just leave a bit of a room for steam to escape.The sugar shoud have completely dissolved and the syrup slightly thickened removefrom fire and let cool.

How To fry the Gulab Jamuns to Golden colour
Take a mixing bowl and add the Milk Powder, Self Raising Flour ( or Add the Plain Flour and the baking Soda), milk, cream and knead the mixture into a dough.
Adjust the quantity of cream to get a tight dough.
Heat a pan on very low fire with the oil for deep frying. The oil should not come to the boiling point.Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry.
Remember that it will swell up while frying and while in the syrup , it will get 2-3 times larger in size, so make the balls very small.
Once the balls have turned dark brown then transfer them in the sugar syrup.

Dos and Don'ts while making Gulab Jamuns:
Do not use the low fat options of the milk.
If you do not have Self raising flour you can use maida or the plain refined flour and you can add 3 Pinches of Baking Soda to get the needed texture.
While you are frying the jamun balls the oil should not get very hot since the insides will not get cooked and the outside will turn brown soon. The centre portion of the Jamuns will be hard.
Be, be careful while frying the balls for you to get delicious jamuns.

Note:
The easiest way of getting the correct mixture is to get ready made mixes available over the counter and prepare the dough as given in the reverse side of the packets Just follow the method if you do not want to spend more time using the traditional recipe.