1 cup Carnation Milk Powder.

½ cup all purpose flour.

½ tsp baking soda.

2 tbsp butter-melted.

Whole milk just enough to make the dough.

2 cups sugar.

1 cup water.

Oil for frying.

Sugar Syrup:

Start with the syrup before actually preparing gulab jamuns. Add sugar and water and mix them well. Take 4 to 5 slightly crushed cardamom pods and a few Kesar strands and add them to the sugar syrup.

Mix the solution well and heat it at medium flame for 5 to 10 minutes till the sugar gets dissolved in water. Ensure that you do not overheat the syrup as it will caramelize sugar.

Now transfer this hot sugar syrup into a big serving dish and place it on stove so that it remains warm.

Gulab Jamun Balls:

Prepare dough by combining bisquick, milk powder and butter to it. Also add milk to the dough to make it medium-hard.

Now divide the prepared dough in 18-20 equal portions. Gently roll each piece to make balls and place them on a plate. Cover the plate with a dry kitchen towel.

Heat oil on high flame and after a while lower the flame to medium.
Slip the soft and smooth balls in hot oil pan and make sure that they sink to bottom.

Gently shake the pan to assure that gulab jamun’s do not only turn brown from one side. You’ll notice that the balls start slowly rising to the surface after 5 minutes. Constantly and gently agitate them so that they turn brown on all sides.

Adjust the temperature accordingly so that the gulab jamuns do not break are cooked from within.

Now add the fried gulab jamuns into the warm and sweet syrup. It is suggested to leave the gulab jamun balls overnight in the sugar syrup for best results. While serving them, make sure that they are warm.