1 cup milk powder
half cup maida ( all purpose flour)
2 cups sugar
1 tea spoon cardamom powder
1/2 tea spoon baking soda
1 tbsp ghee (for making the dough)
1/2 cup milk (for combining the dough)
Oil or ghee for deep fry (you can also take ghee and oil in equal proportion to deep fry gulab jamuns)
Take a wide bowl. Into it add a cup of milk powder, half cup maida and half tea spoon baking soda. Mix well now a a table spoon of ghee to it.
Mix properly and kneed it gently by adding sufficient milk.
Make a smooth dough. Cover and leave it aside for 10 mins.
Take 2 cups of sugar in a large vessel. Add a cup of water to it.
Boil until the sugar dissolves and the syrup thickens. Place a drop of the syrup in between your fingers and check......if it forms a single line when you separate your fingers, (one taar chasni) then it is ready. Add a tea spoon of cardamom powder to the sugar syrup. Switch off the flame and keep it aside. (remember the syrup should be slightly warm when you drop the gulab jamuns in it)
Heat ghee or oil in a pan. Make small lemon size balls with the dough. ( tip: you can also place a small piece of cashew or a raisin inside the ball ) Reduce the flame.
Deep fry the gulab jamuns until golden brown. Remember you have to fry them in a very low flame.
Now drop them into the warm sugar syrup. Leave them for 4 to 5 hours.