For the syrup:
- 225g sugar
- 125 ml boiling water
- 120g powdered milk
- 2 tbsps flour
- 2 tbsp of samolina
- 1 tsp baking powder
- 1 tbsps ghee or clarified butter, melted
- 50 ml water
- 1/4 tsp green cardamom powder
- enough vegetable oil for deep-frying
- Dissolve the sugar in the water over moderate heat, stirring constantly. Simmer for 10 minutes, stirring frequently with a wooden spoon, or until the mixture has thickened slightly.
- Meanwhile, combine all the dry ingredients together, and, using your fingertips or a fork, beat in the ghee or clarified butter. Add the water and knead until the mixture forms a slightly soft dough. Set aside at room temperature for 30 minutes. Using your hands, shape the mixture into small walnut sized balls.
- Fill a deep-frying pan one-third full with oil and heat until it reaches 180 C on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden. Carefully lower the balls into the oil, a few at a time, and fry for 3 to 4 minutes, or until they are golden brown and crisp, and rise to the surface. As they brown, transfer the balls to the syrup mixture. When all the balls are cooked, remove the syrup from the heat and set aside to cool.
- Chill in the refrigerator for at least 1 hour before serving.
A few drops of kewra or rose water can be added to the syrup before adding the gulab jamun if you like. I have even tried adding 1 tsp of orange essence.
sprinkle with grated coconut before serving if you want a better presentation.