Super Easy Gulab Jamun Recipe !!! Spongy Milk Balls in syrup- Dessert



Ingredients:

   For Jamuns

1. Carnation   Non fat Dry Milk Powder  -1 cup
2. Bisquick Pancake mix    -  1/2 cup
3. Heavy whipping cream  -   3/4 cup
4. Cardamom powder      -    1/8 teaspoon.

 For syrup

1. Sugar            : 2 cups
2. Water            : 2 cups
3. Lemon Juice  :1/2 tsp(optional)

Oil for deep  frying - I am using canola oil.
5-6 pistachios to decorate.


Method:

1. Take a bowl and add   milk powder,  pancake mix  and cardamom powder . Now slowly add heavy whipping cream  to make a soft dough. Cover it with damp cloth and keep it aside for 10 minutes. It will give time for the dough to rest  and  become soft . You will now make the syrup while the dough is resting.
2. In another pan , add  water and sugar and heat it till the sugar is dissolved and  syrup consistency  is reached.Getting the right consistency is the key to the syrup. To achieve this , mix water and sugar and keep stirring till the suar is dissolved . Once this comes to a boil, turn down the heat and let it boil for 5 minutes more. Turn off the heat and keep it warm. To avoid crytalization, add lemon juice , stir well and keep warm. The syrup should be ready before you start frying the balls .
3. Now make 1 inch smooth balls of the dough by rolling them in both your palms.
4. In a wok , heat the oil for frying the jamuns. Test the oil by putting a small piece of gulab jamun dough in the oil. If it sizzles and comes right up on the surface , then the oil is too hot, turn the heat down. When we put the gulab jamuns in the oil, the balls should slowly come up.
5.  Put 5-6 jamuns in one batch for frying . Lower the temperature of the the heat to medium low and start frying the jamuns .Turn the jamuns in the wok  lightly  and keep rotating them so that all sides get a beautiful golden color and it gets cooked evenly. The size of jamuns will increase while frying. . Once the jamuns have fried even , remove from oil using a slotted spoon and transfer them to the syrup  directly.. Let them soak overnight for best results. The gulab jamuns will double in size.
6. Garnish with  finely cut pistachios .

•  Note:  It is an easy make ahead dessert. You can serve hot gulab jamuns with cold vanilla ice cream.
•  You can also freeze gulab jamuns in small batches. They freeze well and come very handy with unexpected guests.This dessert can be made any time of the year.
•  A must make for any Indian festival or party.
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