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For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
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then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.
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: You can store any excess in the fridge for use in other recipes
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For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
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Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
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let it rest covered for 5 minutes
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Now make small balls out of the dough
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If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls.
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If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls
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Make sure you fry the balls immediately so that they don't dry out
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Heat the oil on medium heat , add the gulab jamuns one at a time.
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Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside
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gently stir the oil around them so they turn around and get evenly colored
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When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour
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They will expand a bit more as they soak up the syrup.
