It’s difficult to describe Gulab Jamuns, a delectable Indian dessert; it can said to be akin to sweet dumplings in sugar syrup.
1½ cups milk powder (I use Nido)
½ cup all purpose flour
¾ tsp baking soda
2 Tbs ghee or melted unsalted butter
100 ml water
Oil for deep frying
Knead the above ingredients and make about 12 round balls.
Heat oil in a wok. Fry evenly on low heat till they turn golden in color.
For the syrup:
4 cups water
3 cups sugar
Few saffron strands
4 green cardamom pods
Boil sugar and water for about 5-10 minutes until sugar dissolves.
Soak the balls in the sugar syrup, once the balls have reached room temperature.
Bring to a boil, cover the pan with a lid and lower the flame. Let boil for another 2 minutes. Remove from fire.
Serve after a couple of hours.
(The recipe dates back to the 80’s and has its origins in Carmel School staff room.)