Gulab Jamun

GULAB JAMUN: Sieve 8tbsp of full cream milk powder, 3tbsp of self raising flour or plain flour, ¼ sp soda-bi-carbonate, and ¼sp of cardamom powder thrice. Then add 1tbsp of soft butter to it and mix well with the fingers. Then add 2 ½ tbsp to 3tbsp of water to make a soft dough. The dough should be soft and shiny. Do not give pressure to the dough. Then make small balls out of it. Heat enough oil in a kadai. The fire should be LOW. Then fry the balls to a light brown colour. This way, the balls will be fried fully. At the other side, heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it. When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup. When adding the gulab jamuns, they should be still warm. Cook the jamuns in the same medium heat for exactly 18 minutes. This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency. When frying the jamuns in oil, the balls should change into bigger size they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.