Jamoon

Jamoon
Ingredients:

Ball

• 2 cups of carnation milk powder
• 1/2 cup of all purpose flour
• 1/2 tsp of baking powder
• 1 cup of heavy cream

Syrup

• 4 cups of sugar
• 4 cups of water
• 2 or 3 whole cardamon(optional)
• 3 or 4 strings of kesari/saffron(optional)

Frying

• 4 cups of corn oil

Method:
Bring to boil all the syrup ingredients in a large pot for 5 minutes on medium heat and turn off the heat and let the syrup cool.
In a large bowl mix all the ball ingredients together and knead well into a homogeneous dough. Take a large marble sized dough and roll between your palms to make a ball. Similarly make balls with the rest of the dough. Make about 35 balls.
In a wok or a pan heat oil on medium low. Fry about ten balls or so in a batch, constantly stirring/flipping/rolling with a long slotted spatula till the balls are golden brown. Each batch should be fried slowly and will take about 15 minutes to become golden brown. Take them out of the oil with the slotted spatula and drop them into the cooled sugar syrup to soak. Continue to fry the rest of the balls similarly and soak them all in the syrup
Cooking tips:
Slow frying on medium heat is the key to making good jamoons. Best to fry in a thermostat controlled electric fryers/woks at about 275 degrees.
Caution: Do not let the jamoons brown too quick while frying as the insides will not cook properly. Lower the temperature of oil to fry further to fix this porblem.
Serving tips:
Serve at room temp after ten minutes of soaking time.