Stuffed gulab jamun

Place the sugar, water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat. Set the syrup aside.

Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.Then add butter and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.

When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.After resting, the dough will be less sticky, airy and a little firmer. If i'ts too loose, sprinkle a little flour.

If it's too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks

Dip your fingers in oil /ghee or butter to avoid sticking.Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature.

The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.

Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.

Repeat with all the dough. Let fried jamuns cool.Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving.