Gulab Jamun

SUGAR SYRUP:

Always prepare the sugar syrup first.

In a pan, add
- 2 cups of sugar
- 1 and a half cup of water
and put on full heat till it comes to a boil.
Then add
- 1 tsp lime juice
- 1 tsp rose syrup (if available)
- Few strands of saffron (if available)
- 1/4 tsp cardamom powder or whole green cardamoms (elaichi)
Bring the stove to a lower setting so that it starts to simmer. Cook until you get a "one-thread" syrup.

THE GULAB JAMUNS:

In a bowl, mix:
- 1 cup full fat powdered milk.
- 2 tsp plain flour (maida).
- 2 tsp sooji.
- Half tsp baking powder.
- 2 tbsp ghee or butter.
and add milk to kneed, 1 tbsp at a time (around 6 to 8 tbsp)

When the dough is ready, make balls of small to medium size, keeping in mind that they will increase in size when fried. Keep them covered the whole time, don't let the balls dry, it spoils the whole thing.
Meanwhile warm enough quantity of oil in a deep pan so that the balls can be completely immersed in it. Keep it at medium to low heat. Fry the balls few at a time, taking care that they are fried and colored evenly.
When you get your desired colour, transfer them to the sugar syrup. Serve at least after an hour.