All Time Favorite- Gulab Jamun!

Directions

1. 1
   Make the syrup in a pan by adding water, sugar, rose syrup, cardamom powder and saffron.
2. 2
   Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
3. 3
   Meanwhile, get the oil for deep-frying ready. Heat up the oil on low to medium heat. ( Temperature of oil is the key to make good Gulab Jamuns. Temperature has to be between low to medium)
4. 4
   For the dumplings, in a mixing bowl,add in all dry ingredients i.e instant dry milk, salt, all purpose flour and baking soda.
5. 5
   Mix well and add in the clarified butter and after that slowly start mixing in the yogurt. Make into a dough. (Yogurt is the binding factor here so don't need to add any water to make the dough)
6. 6
   Allow the dough to rest for 10-15 minutes by covering it with a damp cloth or kitchen towel. Make desired size balls, make sure they are smooth and do not have any creases. (You can use a little oil on your hands and make the ball and flatten it out and then roll it again to a ball...this will help smoothening out the cracks)
7. 7
   Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a few seconds before coming to the surface, the oil is ready.
8. 8
   Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
9. 9
   Once the dumplings are a dark golden brown, take them out into a paper towel.
10. 10
    Bring the syrup to another quick boil and drop in the dumplings.