In a large pan, add water, sugar, and ground cardamom seeds and bring it
to a boil.
Let the syrup boil for a minute then remove it from the heat.
Stir the syrup until the sugar is dissolved.
Set the syrup aside.
Gulab Jamun:
In a bowl, mix milk powder, flour and baking soda.
Add the butter and mix well.
Now add milk to make soft dough. The dough will be sticky.
Let the dough sit for a few minutes. Milk powder will absorb the extra
milk. If the dough is dry, add more milk, as the dough should be soft.
Knead the dough. Grease your hands with butter before working with the
dough.
Divide the dough into about 20 equal portions and roll them into round
balls.
Heat the oil in a frying pan on medium heat. The frying pan should have at
least 1 ½ inch of oil. To test if the oil is the right temperature, place
a small piece of dough into the oil; it should take a minute to rise. If dough
rises faster, oil is too hot; if dough just sits without rising, oil is not
hot enough.
Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns
will expand in double the volume, so give them enough space.
It should take about 7 minutes to fry the gulab jamuns. While frying keep
rolling the gulab jamuns around so they are evenly browned. Fry until the
gulab jamuns become dark brown.
Let the gulab jamuns cool off for a few minutes before placing in the hot
syrup.
The gulab jamuns should sit in the hot syrup for at least 20 minutes prior
to serving. Gulab jamuns can be kept at room temperature for about a week and
up to one month when refrigerated. Gulab jamuns can be frozen for months.
