|Granulated sugar||4 Cup (64 tbs)|
|Cardamom pods||3 , slightly crushed|
|Powdered milk||2 Cup (32 tbs)|
|All purpose white flour||1⁄2 Cup (8 tbs)|
|Melted vegetable oil||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying, Enough To Have 3 Inches In Pot)|
First make the syrup.
In a 4-quart pot, combine 4 cups water, the sugar, and the cardamom.
Simmer 2 to 3 minutes, or until all the sugar has been dissolved.
Do not stir.
Pour half the syrup into a serving bowl (about a 3-quart size).
Leave the other half in the pot, with the cardamom pods.
Combine the powdered milk, flour, oil, and milk in a bowl.
Make a soft dough.
Make small, smooth balls out of the dough, each about 1 inch in diameter.
You should be able to make more than 2 dozen jamuns.
Heat oil for deep frying in wok, karhai, or any heavy-bottomed wide pot.
You should have at least 3 inches of oil.
Keep on low flame.
The jamuns need to be fried slowly.
Put a jamun into the oil as a test.
If it begins to brown immediately, your heat is too high.
Each jamun should take 4 to 5 minutes to get a reddish brown color on all sides.
If the first jamun does not turn out right, correct the heat.
It is better to take this precaution than have a whole batch burn outside and stay raw inside.
Now put in 6 jamuns at a time.
Turn them over as they turn reddish brown on one side.
As they get fried, put them into the syrup in the pot.
Bring this syrup to a boil.
Let each batch simmer in the syrup for 5 minutes.
When the jamuns are "syruped," lift them out with a slotted spoon and place them in the fresh syrup in the serving bowl.
Keep frying and "syruping" a batch at a time—as one batch fries, another can "syrup" until they are all done.
When cool, cover serving bowl with plastic wrap and refrigerate.
The syrup in the pot can now be discarded.
To serve: Gulab jamuns can be served cold, at room temperature, or slightly warmed.
Remember, you serve yourself only the gulab jamun, not the syrup in the bowl!