Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Name: Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
Total time: 600 s
Cuisine: American
Ingredients: 1 For the video please check: http://youtu.be/VD2ANIW9cAA; 2 cup Sugar; 2 cup water; 1 Some strands of saffron; 2 crushed cardamom pods (optional); 1 (2 drops) rose water (optional); 1 cup any good quality full cream powdered milk; 1 egg, lightly beaten; 1 tsp Semolina; 2 tbsp flour; 1 tsp baking powder; 1 Oil for frying

sobzee198 @cook_3854096

Learned how to make these after tasting them during my visit to india :)

sobzee198 @cook_3854096

Learned how to make these after tasting them during my visit to india :)

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Ingredients

10 mins

1For the video please check: http://youtu.be/VD2ANIW9cAA
Syrup
2 cupSugar
2 cupwater
1Some strands of saffron
2crushed cardamom pods (optional)
1 (2 drops)rose water (optional)
Gulab Jamuns, Enoguh to make 14 medium sized balls
1 cupany good quality full cream powdered milk
1egg, lightly beaten
1 tspSemolina
2 tbspflour
1 tspbaking powder
1Oil for frying

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Steps

10 mins

1

For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
2

Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes
3

For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
4

Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
5

Let it rest covered for 5 minutes
6

Now make small balls out of the dough
7

If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls
8

Make sure you fry the balls immediately so that they don't dry out
9

Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside
10

Gently stir the oil around them so they turn around and get evenly colored
11

When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour
12

They will expand a bit more as they soak up the syrup.