Try The Fantabulous Delicacy, Stuffed Gulab Jamun

Ingredients:

• 2 cup Sugar-For Sugar syrup
• Water-2 1/2 cup
• Cardamom Powder-1/4 tsp
• Few Saffron (soaked)
• unsweetened milk powder or dry milk-1 cup
• Flour-3 tablespoons
• Butter at room temperature-1 tablespoon
• Baking Soda-1/4 teaspoon
• 10-12-Raisins
• whole milk-1/3 cup

Preparation For Stuffed  Gulab Jamun :

1. Combine the sugar, cardamom powder and water in a saucepan. Boil & let the sugar to dissolve. When its dissolved, boil for one more minute. Switch off heat. Put the syrup beside.

2. Now prepare the Jamuns. In a vessel, drop dry milk or milk powder, flour, baking soda & salt. Mix properly. Now drop butter & milk a little at a time & mix until it makes a dough. You might not need all of the milk.

3. When a sticky dough forms, stop pouring milk. Close & allow the dough to stand for twenty mins. Post resting, the dough would be less sticky, airy & a slightly firmer. If it's too loose, spray a little flour.

4. If it's too dry, pour a little milk. Knead the dough a few times more until it turns smooth. Dip fingers in ghee or oil, part the dough, filled with raisins & roll them in balls no cracks.

5. Dip your fingers in ghee/oil or butter to avoid sticking. Heat sufficient oil to deep fry in a vessel over moderate-low heat. Drop a tiny pinch of dough in oil to check the temperature.

6. The dough must sink to the bottom & then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil isn’t sufficiently hot. If the dough rises & browns too fast, the oil hot.

7. Drop the Jamun balls and fry in oil over moderate-low heat. Stir & let the Jamuns become brown evenly. When brown, detach from oil utilising a slotted spoon & drain over many layers of paper towels.

8. Repeat with all the dough. Allow fried Jamuns to cool. Include the Jamuns to the sugar syrup. Stir smoothly so the Jamuns are well coated in syrup. Close & allow the  gulab jamuns to soak in syrup for at least an hour before you serve your awaited crave, stuffed     Gulab Jamun.