Bring the butter and the milk to room temperature.
Prepare the syrup. Add the ingredients marked with a ★ in a saucepan and dissolve the sugar over medium heat. Once the sugar has dissolved, remove from heat and let it cool.
Put the skim milk powder, the flour, and the baking powder into a bowl and mix well. Add the softened butter and combine by rubbing it in. Do not knead.
Once the butter is mostly incorporated, mix in the milk by adding it little by little. It'll be sticky, but that's OK.
Let the dough rest for about 10 minutes. The dough will have come together more and it'll be easier to work with.
Grease a shallow container so that the dough wouldn't stick to it. You'll be placing the rolled up dough in it. Grease your hands too.
Divide the dough into 20 portions and roll them into balls. They'll be rather small, but they'll puff up when they're soaked in the syrup, so this is OK.
Fry in oil heated to about 160 degrees Celsius until golden brown (more on the brown side).
Dunk them in the syrup. In about 30 minutes, the balls will have expanded from all the syrup they soaked up.
Serve with some milk, barley tea or some other unsweetened drink and delve into the wondrous world of super sweet Indian treats!!!
Story Behind this Recipe
These are super sweet treats from India. They're imported in canned forms, but since it looked like I could make them on my own, I gave it a shot. You can adjust the sweetness to your liking. But if it isn't very sweet, it won't "feel" like gulab jamun. Don't forget to brush your teeth after you eat them.
Make sure you let the dough rest for a while. You won't be able to roll it into balls otherwise. If the dough becomes dry, adjust by adding some milk. As for the syrup, you'll be putting in so much sugar it'll make you say, "Wait, this much sugar? Surely it won't melt." It'll feel like a joke, but the amounts are right.