GULAB JAMOON

11/2 cup--milk powder 1/2 cup--pan cake mix 1/2 cup --milk11/2tebsp-veg fat[dalda]oil for frying 2 cups --sugar for sugar syrup 1 cup water for syrup 1 --teasp – cardamom powder.
A little rose essenc e
A few strings saffron

in a bowl add milk powder, pan cake mix, veg fat, mix well and add milk and make a dough, first this dough will be little sticky after 6-8 min. you can make ball s
.after 6-8min. Knead the dough well and make walnut size round/oval size balls,
Heat oil+ ghee and remove from stove, and add 5-6 balls (batch wise)
And keep again on heat, fry on low heat till golden brown.
Allow them to cook very slowly , otherwise the inner side will not be cooked!!
Transfer them into warm sugar syrup, and soak them for15—20 min.
Syrup:-Mix sugar and cup water, add saffron and cardamom.
Dissolve the sugar and boil for 2-3 min. (syrup should be thinner than one string consistency),add rose essence ,and keep warm aside.
very smooth and tastey jamoon are ready to serve.this dough will makes 20 jamoons.
Serve chilled or warm with ice cream or as it is