Golden Fritters in Saffron-Cardamom Syrup ~ Gulab Jamun

Directions

1. Combine all of the ingredients for the syrup into a large, flat pot.  Bring to a robust boil and then reduce to a simmer.
2. While the syrup is coming up to a boil, begin making your fritters.  Combine the evaporated milk powder and Bisquick in a large bowl.  Add the melted shortening and begin to knead using your hands.  Begin adding the warm water, 1 tablespoon at a time, kneading after every addition.  Add water until it gets to the consistency of a slightly slack pie crust.
3. Begin to roll the dough into balls.  In order to do this, take a small amount of dough and roll between your palms applying a good amount of pressure and rolling until the surface becomes smooth and soft.  This may take a while as the dough will seem really crumbly when you start rolling, but don't despair and keep rolling.  The balls should be about 1 inch in diameter, and you should end up with about 30-35 balls in total.
4. Begin heating the shortening in a small frying pan, keep adding enough shortening until you have about an inch to an inch and a half of melted shortening in the pan.  Heat over medium-high heat until the shortening shimmers.  Turn off the heat from the simmering syrup.  Add about 10 balls into the oil, and shallow fry, turning frequently until golden brown in color.  Remove from the oil and allow to drain on a plate.  Add next 10 balls to the oil and repeat the process.  Before removing the batch of fritters, transfer the draining fritters to the syrup.  Repeat until all of the fritters are fried.  Allow to soak for at least 30 minutes.  Serve and enjoy!