GULAAB JAMUN {eggless}

This is an eggless recipe and yields around 20 to 25 gulab jamuns depending on their size. Can be halved easily!

---

INGREDIENTS:

Powdered milk 2 cups

Butter 2 tbsp

Baking powder 1 tsp

All-purpose flour 2 tbsp

Semolina 3 tbsp

Water 2 tbsp (warm)

Milk 6-8 tbsp (=1/4 to 1/2 cup)

Oil for deep frying

Pistachio/silver leaf for garnishing

SUGAR SYRUP:

Sugar 2 cups

Green cardamom 4- 5

Water 2- 3 cups

Lemon juice half lemon

DIRECTIONS:

1. Start by soaking semolina in 2 tablespoons of water for 10 mins.

2. In a bowl put milk powder, butter and mix with a fork.

3. Add baking powder, flour and soaked semolina and mix again.

4. Add milk 6 to 8 tbsp and knead with fingers using gentle pressure to bring everything together and make a soft dough. Cover and let it rest for 10 mins.

5. If the dough feels tight, hard or wrinkly, add a teaspoon or two of milk and knead again until smooth. Make round, crack-less balls.

6. Heat oil on medium low flame. Fry the dough balls until a pleasant brown colour on low heat. (LOW heat. If the ball comes immediately to the surface, or gets brown, oil is overheated)

7. While the balls are frying, start the sugar syrup.

8. Let the balls cool down for 4 to 5 mins before adding to the hot syrup, but not completely cool.

THINGS TO REMEMBER:

• When making the dough, add ONE tbsp milk at a time until the dough comes together.. If too dry or too wet, you'll have difficulty rolling them out into balls. You should be able to roll out smooth balls with your palms.

• Fry dough balls on low heat.

• Do not add hot in hot! If you add hot balls in syrup, they'll lose their shape & become chewy.

• More tips can be found here: http://chefinyou.com/faq/why-is-gulab-jamun-hard