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

How to Make Soft Gulab Jamuns

• 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.