Gulab Jamun

 

This is a recipe using milk powder. Easy to prepare during our festivals like Diwali, Navratri etc. 

Ingredients for Sugar Syrup:

Sugar 1 Cup

Water  1 1/2

Cardomom Pods  3

 saffron strands  A pinch

Ingredients for making the dough :

Milk Powder   1/4 Cup

Maida or all purpose flour 1/4 Cup

Baking soda A Pinch

Ghee 1 Tbsp

Milk 3 TBsp  (or as required to make a perfect dough without any cracks while making the balls)

Sun Flower Oil for deep frying

Prepare the sugar syrup first using the required ingredients as mentioned above. Heat it over medium flame. Let it boil and the syrup should be little bit sticky. The whole process will take Approximate ten minuets. Once the syrup is ready turn off the stove and keep it aside.

In a Bowl take milk powder maida and baking soda. Mix it well and add ghee. Now mix this well using your hand. Gradually add milk too. Gently mix it. Dough should be soft and milk is less dough will be dry and cracks will appear on the jamun while shaping it. So carefully sprinkle milk and mix very gently. (With the practice you will get to know the perfect texture by  merely touching it)

Grease your palms with ghee and divide mixture into marble shaped portions. you will get ten jamuns approximately. Take each portion and shape it into small crack free balls. It will increase its size to almost double after deep frying and soaking in the sugar syrup. So small size is suggested. 

Heat the oil in a kadai. Set the flame medium or low and deep fry the jamuns. stir gently until you get a  golden brown color  on  all the sides. Drain it on a kitchen tissue. Now put all the jamuns in the sugar syrup. Soak it  and let it absorb the syrup for at least two hours before serving the jamuns. 

You can either Serve this sweet with vanilla ice cream or you can serve it as a sweet after a meal.