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      RECIPE TITLE "Gulab Jamun (deep fried milk balls in syrup)" Author:

    yields-- time-- difficultymedium


    For syrup:
    5 cups water 4 cups sugar 3-4 whole cardamoms crushed
    For milk balls:
    1 cup plain flour 5 cups milk powder 2 tsp. baking powder quarter cup of ghee/butter 1 cup luke warm water oil for deep frying


    1. To make the syrup: Add the 4 cups of sugar & cardamoms to the 5 cups of water in a large pot. Boil.
    2. To make the Milk balls: Combine the plain flour, milk powder and baking powder well in a large mixing bowl. Rub in the butter/ghee.
    3. Add the warm water gradually, until you can form a dough. More or less water can be adjusted. Also more or less butter/ghee. Until you have a pliable dough. Form small balls with the dough - the size of half an egg or smaller.
    4. If there are many cracks in the balls, you dough may be too dry - add a bit more water and knead again. When all the dough is made into balls, heat a pot of cooking oil. Heat should be at the lowest possible.
    5. Put a few balls into the hot oil. Keep turning them gently continuously until they are golden brown. Drain them.
    6. Drop them into the syrup. Repeat for all the balls. It's best to soak the milk balls in the syrup for about 12 hours before serving.
    7. Serve about 2 balls in a bit of syrup.

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