Make the dough by combining the milk powder, flours, baking soda, ghee and warm milk(All the ingredients listed under "For dough"). Divide the dough in 8-10 portions and make smooth crack free balls. Take the help of ghee, spread ghee or milk on both of your palm and make balls.
Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few drops. Add rose syrup, few strands of saffron and cardamom powder and your sugra syrup is ready.
Making Gulab Jamuns:
Heat the oil on medium and then lower the heat to low to medium. Slip in the balls into the oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently stir oil with spetula to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Now, add fried gulab jamun directly into warm sugar syrup.
Gulab Jamun needs to be soaked about 45 minutes. When done serve warm or referigerate if you like chilled gulab jamun.
Gulab Jamun from Khoya/Mawa
1 cup khoya (kovva)can be prepared by boiling and continuously stirring one litre of milk on medium heat till it form a thick paste.
5 tbsp maida (all purpose flour)
1/4 tsp cooking soda (soda bi carbonate)
1-2 tbsps of warm milk (not hot)
Now follow the recipe just as above.
***If you want to use, bisquick flour, then do not add baking soda.