Gulab Jamus traditionally made from evaporated milk, I tried making them with flour and milk powder. these taste as delicious as those from mitai shop or the traditional ones. Gulab Jamuns usually made on special ocassions or on festivals but many people would agree that it doesn't need any special day or festival it can be eaten any day, any time. So next time don't panic if you don't find the instant gulab jamun packet in the grocery store near you.
1 cup milk powder
cup all purpose flour (maida)
tsp baking soda
2 tbsp unsalted butter OR white butter
cup sugar or as required
few saffron strands
sliced almonds for garnishing
1 tsp cardamom powder
Oil for deep fry
Melt sugar in water to make sugar syrup, bring it to a boil, add cardamom powder & saffron strands to it; keep aside
Mix the milk powder, all purpose flour, baking soda, gradually add the butter as required while mixing with your fingers so that you are able to form the mixture into small balls.
Deep fry these balls on medium heat keep aside
Add the jamuns while still warm and keep pot covered for ten minutes
you may serve it with the syrup or without the syrup, if you are serving the gulab jamuns without the syrup garnish each jamun with a sliced almond.
can be served hot or cold