Soft Gulab Jamuns

Ingredients

For jamuns:

1 cup - Flour

2 tsp - baking powder

1 cup - Bisquick

1 cup - cream (may be substituted with half and half)

2 tsp - baking powder

1/2 cup - butter

3/4 tsp - cardamom (ground)

Ghee for deep frying (may be substituted with vegetable oil)

2 cups - dry powdered milk

For syrup:

1/2 tbsp - rose water

3 cups - Sugar

4 cups - water

1/4 cup - brown Sugar

Method

• Combine all the ingredients for the syrup except for the rose water in a heavy saucepan. Boil together to make a thick, sugary syrup.

• The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.

• Sift together the dry ingredients for the jamuns. This includes the flour, bisquick, dry powdered milk, baking powder, baking soda, ground cardamom.

• Next, warm up the cream and melt the butter.

• Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands.

• Turn out onto a lightly floured surface and knead until elastic and very smooth.

• Break off little pieces about the size of a quarter.

• Roll pieces into smooth little balls.

• Heat the vegetable oil until hot.

• Drop a very small piece of dough in and when it rises to the top, the oil is ready.

• Watch the temperature carefully since these little balls will burn easily. Drop a few balls in at a time.

• Fry until dark golden brown.

• Remove and immediately drop into warm syrup.

• Let them soak in the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinkle the rose water.

• Shredded coconut may also be added for garnish.

• These can be prepared a day ahead. They taste amazing either warm or cold.

• Before serving, they can be reheated in the syrup.