Gulab Jamuns

These are by far one of the best sweets in the world!
I can only eat one or two at a time they are so fulfilling.

I thought I took photos but I can't find them.
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Ingredients:

• 1 cup milk powder
• 1/4 cup all purpose flour
• 3 tablespoons room temperature butter
• 1/4 cup room temperature milk
• Pinch of baking soda
• Oil for deep frying
  

Syrup Ingredients:

• 1 1/4 cup sugar
• 1 cup water
• 1/2 teaspoon ground cardamom

In a small pot combine the sugar, water and ground cardamom. Cook over medium heat until the sugar is dissolved. Remove from heat and allow to cool slightly while you are cooking the gulab jamuns.

Start heating the oil over LOW heat. The gulab jamuns will brown very quickly and if the oil is too hot they will burn before they are cooked through. If they don't cook through they will collapse when they are placed in the syrup, but this won't happen as log as your oil isn't too hot. Low heat is basically the key to making nice gulab jamuns.

In a bowl combine the milk powder, flour, and baking soda. With your hand mix in the butter. Once the butter is nicely incorporated mix in the milk. The dough will be soft and a little sticky. Let it rest for a few minutes and the dough will become a little easier to handle. Shape the dough into 1 inch balls. Make them smaller than you want the end result to be as they swell up a lot when they soak in the syrup.

Fry the gulab jamuns over low heat for approx. 5 minutes. They should brown up nicely.
Place them in the warm syrup and allow them to sit for about 10 to 15 minutes prior to serving so that they soak up the syrup.

Makes approx. 10 gulab jamuns.