Dry Jamun

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Hi foodies!!
That day my father came to me and asked for the recipe of Dry Jamun. I was pleasantly surprised. Because my father never asks like that as he is not a foodie like me. He is a diabetic and is very strict regarding his food habits. But i am very happy that he relished dry gulab jamuns made by me..
Ok...today I am going to teach you the easiest way to make Dry gulab jamuns.
These gulab jamuns are very yummy and you can store this mix for about a month.
So let's enjoy Dry gulab jamuns..

Ingredients:
1.Milk powder: 1 cup
2. All purpose flour or Maida: 1/4 cup
3. Fine semolina or sooji: 1 tbsp
4. Baking soda: 1/4 tsp
5. Dessicated Coconut: 2 tbsp
6. Ghee: 1 tbsp
7. Oil or ghee for deep frying the jamuns.

 For sugar syrup: 
2 cups sugar
1 cup water
Cardamom powder
Rose water.
Sugar syrup: Take water and sugar in a pan. Boil the mixture on a low flame. When it starts boiling, remove from the fire.
Add cardamom powder and a tbsp of rose water.
As the recipe is very simple,  no preparation is required.
Procedure:
1. Mix maida, semolina, milk powder and baking soda.(This is your gulab jamun mix. You can store in the refrigerator for a month)
2. Add water gradually to this mixture and make a stiff dough.
3. Make small lemon sized balls and deep fry on a low to medium heat.
4. Soak the fried gulab jamuns in sugar syrup for about 30 mins.
You can serve these as gulab jamuns.
5. Take out the soaked gulab jamuns. Roll them in dessicated Coconut and serve.

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