Gulab Jamuns

Gulab jamuns are sweet milk balls served as dessert. This recipe makes 25 to 30 jamuns

Jamuns:
1 cup milk powder(full cream or low fat)
1/3 cup all purpose plain flour
1 pack whipped cream (200 ml)
2 tablespoons melted butter
Few pieces chopped almonds
Oil for deep frying

Syrup:
3/4 cup sugar
1 cup water
Few saffron threads or a few drops of yellow food colouring
5 pieces crushed seeds of green cardamoms
Few drops rose essence

Mix the milk powder, flour and butter lightly with your fingers. Add the whipped cream bit by bit to form a dough. Keep aside for approximately half an hour.

Make the syrup: in a separate pot add water, sugar, cardamom seeds, saffron threads (or yellow food colouring), and boil for a few minutes till it forms a one-thread consistency. Switch off the heat and add the rose essence and keep aside.

Knead the dough for about a minute again so that it becomes smooth but should not stick to your fingers. Make approximately 25 to 30 small round balls from the dough using your hands. Heat oil under medium flame and set it to a low flame for frying the jamuns. Keep mixing the balls gently until they turn golden evenly. Remove on to a plate and quickly add these to the warm syrup. Garnish with the chopped almonds and serve. Jamuns can be kept in the refrigerator for up to a couple of weeks. Heat slightly before serving each time or have them cold if desired.