Cream powdered milk- 1 cup
Milk- 1 cup (to make dough)
Baking Powder- ½ tsp
Ghee for frying
Cream/malai- 1 cup
Coconut- ½ cup (grated)
Syrup Sugar- 2 cups
Water- 2 cups
Make dough of maida, sooji, milk powder, milk, baking powder and ghee. Knead soft dough and leave for 2-3 hours.
After leaving the dough for a few hours, add more milk and then knead into soft dough again. This is done because the dough becomes stiff and hard after leaving it for 2 or more hours.
Heat a frying pan. Add ghee for frying the jamun. Let it heat on low flame. You can also use vegetable oil.
Meanwhile, make small round jamuns and keep them in a plate. You can apply a little ghee on your palms to roll the jamun balls easily.
On the other gas burner, boil water in a deep bottomed pan. When it turns hot, add the sugar and make a syrup. Stir on low flame till the sugar melts. Let it cool after the sugar dissolves and the syrup is ready.
Now, when the ghee is hot, fry the jamuns until they become brown. Take them out and dip in the sugar syrup. Let the jamun balls soak in sugar syrup for 3-4 hours.
Take the jamuns out after soaking and gently squeeze out syrup.
Make a small slit at one end and fill the malai. Sprinkle grated coconut over the gulab jamun.