Gulab Jamun (with or without egg)

A traditional dessert that is ready in a jiffy.

Gulab Jamuns, as u all know are made with so much of efforts with paneer & khoya before; but nowadays all make these instantly with milk powders. I used to make them without egg usually, but recently I got this recipe from fb (with egg) from Fatii Naz.. This tastes better than those made without egg. Anyways I've given both the recipes here.. but these in the pictures are made with egg.

INGREDIENTS(without egg) Milk Powder 1 cup + 2 tbsp Refined flour/Maida 1 tbsp Baking Soda 1/4 tsp Green cardamom powder 1/2 tsp Ghee 4 tsp Sugar 1 cup Lemon juice 1 tsp

METHOD Heat sugar and one cup of water in a pan and cook to make a syrup. Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. You should make thin syrup for instant jamuns. Let it boil for 1 or 2 minutes. Heat sufficient ghee/oil in a kadai. Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat.The inner portion will remain uncooked if it is not fried in low heat.  When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature. Gulab Jamun (with egg) Milk powder 2 cups maida 4 tbsp Semolina/Rava 2 tsp Baking powder 2tsp Cardamom powder a pinch Egg 2  Ghee 2tbsp Mix all these ingredients and knead into a dough. If the dough luks dry, you can add water ;but one tsp at a time. Make balls & deepfry them in low flame. Make syrup(the method is mentioned above). When the syrup is still boiling, put the jamuns in it ,cover it & switch off the flame. Let it remain ther for some time. Serve it hot or at room temperature. Sending this to Every Tuesday Event