- 1 cup Carnation Milk Powder
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough
- 2 cups Sugar
- 1 cup water
- Oil for frying
Method:Milk powder, Bisquick, butter, flour to make combinations. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 parts. Gently into a smooth ball by rolling each portion between your palms to make balls. Place balls on a plate. Cover with a damp yet dry kitchen towel.
More and then to reduce heat oil over medium heat. Side of the pan, one by one the balls slip into the hot oil. They sink to the bottom of the pan, but try not to move them. Instead, gently shake the pan to keep the balls from browning on just one side. About 5 minutes later, the ball will rise to the surface. Jamuns rose slowly above should grow if the temperature is just right. Now they can be gently and constantly agitated to ensure even browning on all sides to do.
If the oil temperature is too high will tend to break the Rose jamuns. So make sure that the baking temperature rose jamuns break or not to adjust too quickly.
Balls will be fried very slowly under medium temperatures. The inside and the gray will ensure complete cooking.
Sugar syrup:
Syrup should be kept warm before. Hot sugar syrup to 1 cup of water add 2 cups of sugar mixture. 4-5 cardamom pods, slightly crushed and "saffron" add a few varieties. For 5-10 minutes over medium heat until the sugar spoon and then mix with the heat all the water is dissolved. Overheat, that will caramelize the sugar do not.
Transfer this hot syrup into a serving dish. Keep warm on the stove. Add the hot syrup directly into fried rose jamuns. Chinese gulab jamun balls in syrup overnight for best results leave. They can be served warm or at room temperature.
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