Different Gulab jamun Recipe!! Dry Gulab Jaamun

Ingredients for dough:
2 1/2cup of AP flour
1/2 cup of cream of wheat
2 tablespoon of Ghee or butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon of cardamom powder
1 can of condensed milk

Ingredients for syrup:

2 cups of sugar
3 cups of water
Few drops of Rose essence or rose water
1/2 teaspoon of cardamom powder
Crisco for frying (traditionally in India they fry Gulab jamun in Ghee)
1/2 cup of slightly crushed slivered almonds


Method:

Make syrup by mixing water and sugar on high heat and once the sugar is dissolved, let the syrup simmer for 6-8 min on medium heat, until sticky between fingers, but not too thick.Add cardamom powder and rose syrup after turning the heat off.Set aside.

You can prepare the dough while the syrup is boiling.Mix AP flour, cream of wheat, baking powder, baking soda, condensed milk, cardamom and ghee or butter and make the dough with bare hands.Knead the dough until everything is well blended.

Divide the dough in to 30-35 balls and roll them in your hands in one direction so there are no crevices on the surface and give them an oval shape.

Heat oil in a frying pan, or in a deep fryer.When oil is hot fry these ball on medium heat turning them gently so entire surface of the oval ball is light brown.

Gently take them out of fryer and place them on paper towel.Once all the balls are fried, arrange them in a serving dish.

Pour the syrup over the balls evenly and let them sit for about 10 min, turn them over gently in between so syrup is soaked evenly.

You just sprinkle some slivered almonds on top and serve it, but I like to roll each ball in almonds.
Place the almonds in a dish and take the gulab jamun out of dish and roll one ball at a time in the almonds .

Roll all balls individually in sliver almonds until coated with almond all around and place them in baking cups.

You can chill them covered if you like or serve them right away.