Gulab Jamun| Mithai| BM #14

This time for Srivalli's Blogging Marathon. I decided to take up the Quick Mithai topic for the week.All of us in our house like Gulab Jamuns that too which is made from scratch. I also got a extra credit from my husband that it was tasting perfect this time. It was fun making it too.

 Recipe Source (Manjula's Kitchen)
Ingredients
For the Jamun
1 Cup Milk powder
1/4 cup All purpose flour (Maida)
3 table spoon of unsalted room temperature butter
1/4 cup Milk
Pinch of baking soda ( I did not add this time)

For the syrup
1 1/2 cup sugar
1 1/2 cup water
Cardomom powder or Rose essence for flavor
Oil/Ghee for frying

Method

For the Syrup
In another pan add the ingredients to make the syrup and bring it to boil.
Switch off the stove once they come to boil also once the sugar dissolves completely.
Add the cardomom powder or rose essence for flavor.
For the Jamuns
In a Bowl add Flour, Baking soda and milk powder and mix well.
Add the butter and mix well. Slowly add the milk and make a thick dough.
Initially the dough will be little sticky, but after few minutes. The milk powder will absorb all the milk and will become thick and dry. If it is too dry then add little more milk.
Roll them into small balls and divide the dough to 20-25 balls.
In a heavy bottom pan, add the oil and allow the oil to become hot. (keep the stove in medium flame)
Fry the Jamuns until they turn golden brown. Work with medium flame.
Keep it aside for few minutes and then add in the syrup. (Do not add the jamuns into the syrup when they really hot. They will break apart)
Enjoy...
                             
Check out the other Marathoners here
This also goes Prerna, Kathy and Barbara's Indian Food Palooza