GULAB JAMUN

GULAB JAMUN

Ingredients:

For the syrup:
2 cups of sugar
2 cups of water
¼ tsp cardamom powder
Few drops of rose essence
Few strands of saffron ( I did not use)

The Jamuns:
1 cup of dry powdered milk
4 tbs of all purpose flour
4 tbs curds (not very thick)
2 tbs melted butter
½ tsp baking soda

Oil for frying

Method:
Mix all the ingredients for the syrup in a pot.
Bring to a boil, reduce the flame very low and put it in a sim.

Sift the flour, milk powder and the baking soda 2 times.
Add them in a bowl, along with the melted butter.
Now slowly add in the curds and mix well.
Let the dough rest for few minutes.

Now use little oil on your hands and roll into balls.
Make sure they are smooth and do not have any creases.

Heat up the oil on to a low medium heat.
When you drop a ball in the oil, it should sit at the bottom
of the pan for a second before coming to the surface.

Drop few balls at a time and keep rotating them
till you get an even colour. Fry all the balls.
Bring the syrup to another quick boil.
Add in all the fried jamuns, turn off the flame.
Close and let it soak for about ½ an hour or more.
Serve cold.
The most important factor in jamun making is the temperature of the
oil.


Note: you can press the dough to form balls.