Gulab Jamun with milk powder

• Milk powder – 1 cup
• All purpose flour – 1 tbsp
• Baking powder – ¼ tsp
• Ghee – 1tbsp
• Water/ milk – ¼ tsp – as needed
• Sugar – 1 cup
• Water- 1 cup
• Oil – as needed
• Lemon / lime juice – 1 tsp

Sugar syrup

• Boil water in a sauce pan and stir-in the sugar and let it boil for another 5 mins till it reaches one string consistency. Stir-in a tsp of lemon/lime juice to avoid crystallization. Turn down the heat to the lowest possible to keep the sugar syrup warm.

Dough  

• In a mixing bowl, mix the milk powder, baking powder and all-purpose flour. Add-in the ghee and make a crumbled mixture out of it.
• Knead the dough with water or milk, adding one tbsp at a time.
• Knead well to form a thick dough.
• Cover the dough with a damp cloth and let it rest for another 5-10 mins.
• Make small balls and set aside.

Final preparation

• Heat oil in a shallow pan and deep fry the balls on medium heat.
• Drain the balls and transfer the fried balls to the warm sugar syrup.
• Remove the sugar syrup from heat and allow it to cool.
• Refrigerate it for at least 2 hours and serve chilled.

• Make the balls ½ the size of the expected end product, as the balls doubles in size while frying and it and soaking it in the sugar syrup.
• Add a tsp of milk to the sugar syrup while boiling to separate the scum out of the sugar.
• Full fat milk powder gives better texture to the gulab jamuns.
• Adding 1 tbsp of rawa/semolina along with the milk powder mixture gives a crispy texture to the balls while frying.