Stepwise pictorial description of gulab jamun
Soak sooji in 2 teaspoon of warm water and let it rest for about 10 minutes.
Take milk powder in a bowl . Add soaked sooji, maida, baking powder and ghee. Mix gently with your hands so that everything gets mixed up properly.
Sprinkle milk little by little and gather together to form a soft dough. Don’t knead, just gently mix. If the mixture appears dry, then add little bit of more milk. Cover the dough and keep aside for 30 mins.
In the meanwhile, prepare sugar syrup. For that take one cup of sugar in a pan. Add one cup of water to it. Heat it with occasional stirring to form syrup of one string consistency. Add few drops of rose essence and cardamom powder and switch off the fire.
After about half an hour, take the dough and divide in equal 10 parts. Take one portion, press it between your palms, and roll very gently into a ball. If the dough is bit sticky, apply ghee/ oil to your hands. If it is not smooth and cracks appear on the balls, add a little bit of milk to soften the dough. Make balls with all the dough.
Heat oil in a wok. To check whether the oiis is sufficiently hot, put a pinch of dough into the hot oil. If it settles at the bottom and takes some time to rise, it means it the right temperature. If it rises immediately, that means the oil is hot. So reduce the heat otherwise gulab jamun will not get cooked from inside.
After checking the right temperature, slid in few balls at a time. Keep on stirring the oil so that these get cooked evenly from all sides. When get browned, take out from the oil and put in the warm sugar syrup.
Keep these soaked in sugar syrup for about an hour. These almost get doubled in size.
Serve them hot or cold.