Gulab Jamun

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Directions

• In a bowl, mix together milk powder, all purpose flour, baking soda and semolina
• Add yoghurt/milk little by little until the dough is smooth
• If it is too sticky, add more yoghurt to make the dough smooth, keep aside for 25-30 minutes
• Meantime, for the syrup: in a pan add sugar and water, bring it to boil
• Once it starts boiling, bring the flame to medium heat
• Add crushed cardamom pods and saute until the syrup thickens
• When the syrup reach the required consistency, remove from heat and keep it aside, allow it to cool
• Now for gulab jamun, grease your hand with little butter
• Roll the dough and fry it in hot oil. use a spoon to roll the balls until it turns golden brown in all sides
• Take out the jamun from oil and drop it in the sugar syrup
• Leave it for 2-3 hours to get the syrup absorbed in
• Garnish with crushed almond and/or pistacho