Gulab Jamun

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This is one of the most popular sweet - dish in India. You can have it Hot in Winters or make it dry for summers. It's really easy to make.

INGREDIENTS:

• Milk Powder:                                                                 1 1/2 cup
• Self Raising flour ( or MAIDA + 1/2 tsp baking soda):    1/2 cup             
• Thickened Cream:   Just enough to make soft rubbery dough
• Oil:                                                                                     For frying

     For the Sugar Syrup

• Sugar:                                                                                3 Cups
• Water:                                                                               1 1/2 Sups
• Cardamon Seeds (Finely grounded):                                  1/4 tspoon

METHOD:

   To Make Sugar Syrup

• Mix Sugar and Water and add Cardamon powder.
• Heat the mix at medium heat for 5-10 minutes until sugar is all dissolved in water and it thickens a bit. Do not overcook as it leads to caramalization.
• Keep the Sugar Syrup warm.

     To Make Balls

• Make the dough by combining the milk powder, Flour and Cream,just enough to make a medium-hard dough. Divide the dough into small parts, around 30-35 . Make balls by gently rolling each portion between your palms. Place the balls on a plate. Cover with a moist towel.
• Heat the oil on Medium high and when it is fairly hot, lower the flame to medium . Put the balls in the oil, one by one. Then very gently and carefully shake the pan to keep the balls from browning on just one side. After about 2 mins, the balls will rise to the surface. Now gently and constantly agitate them to ensure even browning on all sides.

         After frying, add the balls to sugar syrup and leave overnight for best absorption.

Important TIPS:

• If the temperature of the oil is too high then the gulab jamuns will tend to break. So maintain the temperature at medium high to ensure that the gulab jamuns do not break or cook too quickly as it will leave core uncooked.
• Make Sure the dough isn't too wet as it would become sticky and making balls would be very hard.
• Sugar syrup's consistency is very important as over-heated sugar syrup would before bit hard on cooling and if its not cooked properly then Gulab jamun's would taste watery.

ENJOY COOKING !!