Gulab Jamun

I don't make gulab jamuns from scratch as a norm. This  is so because, I usually find that the ones made with the Gits Gulab Jamun mix to be good enough that I had never tried making it from scratch. But this time, as I wanted to use up some of the milk powder that nearing its expiry, I thought of doing it from scratch. The result justified the little bit of extra effort.
Recipe Source: My Treasure My Pleasure
Ingredients:-
Milk powder – 1 cup ( preferably Nido brand)
All purpose flour – 1/2 cup
Baking powder – 1/2 tsp
Melted Butter – 2 tbsp
Whole milk – enough to make the dough
Oil – for deep frying
For the sugar syrup:
Sugar – 2 cups
Water – 1 cup
Cardamom pods crushed – 2
Clove-2

Method:-
On a medium heat simmer sugar and water in a sauce pan until the sugar is well dissolved in water  along with the cloves. Add the powdered cardamom and set aside.
Seive together all the dry ingredients add melted butter combine well.Add enough milk and knead it to make a soft dough.Divide the dough into 18-20 portions,take each portion and gently roll between your palms to make it a smooth ball.Cover the balls with a slightly damp kitchen towel.
Heat oil in a deep pan until it is hot and then lower the heat to medium.Now slowly put the balls in the hot oil and deep fry it,gently roll the balls so that the balls are browned evenly.See that the temperature remains the same. When they are browned on all sides,slowly remove it from oil and put immediately in the warm sugar syrup.
Keep them undisturbed in the warm sugar syrup for atleast 30 minutes and then serve hot/cold.