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Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Ingredients Method

Ingredients
  

Dough
  • 1 cup carnation milk
  • ½ cup flour
  • ¼- ½ tsp baking soda
  • about 1/3 – ½ cup Whipping cream
  • for frying Ghee or oil
Syrup
  • 4 cup sugar
  • 5 cup water
Optional:
  • Coconut powder

Method
 

  1. Mix carnation milk, flour and baking soda in a bowl
  2. Knead the ingredients with whipping cream to make a soft dough (Make sure the dough is kneaded properly or else your gulab jamun will have cracks in it and will fall apart)
  3. Make small balls (about 24-25 that are ½ inch each) [after you fry them and put them in the syrup, they’ll double in size)
  4. In a frying pan, heat your ghee or oil
  5. Fry the small balls in 2-3 batches on low flame until they are golden brown (about 4-5 minutes)
  6. Remove from frying pan and place on paper towels/newspapers to remove excess oil and ghee
  7. Set aside
  8. In a saucepan (about 3 quarts), mix the water and sugar
  9. Cook on high flame for 4-5 minutes and make a thin sugar syrup (less than 1 thread)
  10. Turn off the flame and put all of the fried balls into the sugar syrup
  11. Leave the balls in the saucepan so they can soak up the syrup for about 30 minutes
  12. Serve and enjoy!
**If you’d like to serve the gulab jamuns with coconut, spread coconut powder onto a plate and roll them (one-by-one) in the plate to coat them with the coconut powder. Then serve warm.
    **Tip: If your baking soda is a little old, you will have to use a little more to balance the recipe out