Gulab Jamun : A quick and 100% success recipe !

Gulab Jamun

Gulab jamun is a very famous Indian sweet where dumplings are traditionally made from mawa and later soaked in sugar syrup. Making the dumplings with milk powder is a much easier way and I had earlier uploaded the recipe for it.
I am happy to share with you a much easier recipe for the same by just substituting one ingredient in my old recipe with egg. I was surprised with the taste the sweets gave despite spending very little time.. Now this is a fool proof recipe for gulab jamun for those who don't mind using eggs, for those weight watchers please click here for the Eggless Gulab Jamun recipe.

Ingredients

1 cup = 200 gms in this recipe
For the dumplings

Milk Powder: 1 cup
All purpose flour/ maida: 1 Tbsp
Melted unsalted butter: 1 Tbsp and a little more to grease hands
Baking powder: 1 tsp
Egg: 1
Oil to deep fry the dumplings

For the sugar syrup

Sugar: 250 gms
Water: 400 ml
cardamom powder: 1/2 tsp or rose essence 1/4 tsp as per choice

Method

To a large sauce pan add the sugar and water and allow the sugar to dissolve in high flame. Once all sugar is dissolved lower the flame to minimum and keep the syrup in simmer
While the syrup is boiling make the dumplings, Mix all the dry ingredients in a mixing bowl using a whisk or fork or hand, to this add the egg and melted butter and make a dough with your fingers without vigorous kneading. Once the ingredients are well mixed if you feel the dough to be sticky just wash and dry your hands and grease them with a little butter and once again softly knead the dough. Just follow the video and pictures below for more detail.
Keep the oil on medium flame to fry the gulab jamuns and meanwhile prepare the dumplings
To prepare the dumplings pinch out little dough and make lime sized balls. The balls should not be very big as it will be hard to get cooked. This recipe should make almost 12 balls. Divide the dough accordingly
Once the dumplings are ready check for the oil temperature by dropping a little dough in the oil. If the dough goes right to the bottom, sizzles and then comes up then you are ready to fry the dumplings. We need moderately hot oil.
Fry the balls in three to four batches as shown below, so that they get evenly browned.
Once they are fried drop them directly to the simmering syrup and further cook for 5 minutes in the syrup in low flame.
Serve hot or cold... This goes best with a scoop of vanilla ice cream or just the syrup