Gulabi Jamuns:

Ingredients:

Milk Kowa(consolidated milk without sugar) or skim milk powder 1 bowl
Whole milk - just 1/2 cup for making dough
Ghee/clarified butter for preparing dough
Rose essence few spoons
Cardamon pods 6-8 semi crushed
Rose Syrup/ Roo Afza 1 table spoon
Sugar 3 cups for making syrup
Ghee for deep frying.

Method:

Add just cover level water over sugar......and prepare a thick sugar syrup. Add cardamons and rose syrup.....while boiling it. Bring this to pearly consistency. Take a 1/4 spoon of syrup and drop it in a cup of water, when the syrup settles down like a pearl, its just right. Never heat it beyond this point. It would become very sticky......and total disaster.

Then....filter the syrup and try to have in a large bowl....where you can drop Jamuns later.

Well.....bring the kowa/ skim milk in a large bowl. Try to remove lumps from it. Add baking powder and baking salt to this. Now slowly add rose essence to the cup of milk. Add this milk little by little to the kowa. Prepare a smooth dough.

Greese your palm with ghee, then try to make small balls/elliptical shape nuggets out of it. Make sure that you are not over pressing them and at the same time....the balls should not have any fissure/crack in it. Try to make them smooth. Maybe.....you should spent time for this. Once done with it....place them evenly over a plate.

Meanwhile heat ghee/oil. Its always good to use ghe.....it has very good flavor. Fill 3/4 of the wok with ghee/oil. It should be immersed in it. So......use generous amount of oil. Heat them over medium heat.

Fry them. Just fry few at a time. Never load the oil. Fry till golden-reddish brown. Remove quickly from oil and place them over kitchen tissues. The milk balls have the tendency to bulge and crack sometimes. Dont prolong the time while frying....it may turn brown too quickly.

So....while they are still warm, drop them in rose sugar syrup. There should be plenty of room in the container....as the Jamuns will bulge to 2-3 folds.

Place them in fridge for complete 5-7 hours. Let the Jamuns get well soaked in syrup.

Serve chilled as dessert