1 Cup Milk Powder
1/2 Cup Bread Crumbs
2 Tablespoon Maida
1/4Teaspoon Baking Soda
2 Tablespoon Ghee
2 Tablespoon milk (+ - to knead dough)
1/2 Cup Mango puree OR 1 Medium size Mango
Ghee to deep fry
For sugar yrup
1 1/2 Cup Sugar
1 Cup Water
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar ( Add half a tsp fine cardamom powder optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame.
Wash the mango and peel the skin & chop them now take blender jar add chopped mango blend to to smooth paste . In a sauce pan cook the mango puree for about 7-8 minutes to reduce the excess water of it , let it comes to room teamperature then mix mango pulp milk powder, maida, bread crumbs baking soda and ghee .
Rub & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls rest for about 15 minutes
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab jamun set and absorb the syrup (it take around 3 -5 hours.) . serve chill or hot as your taste enjoy