Gulab Jamun

Gulab Jamun

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INGREDIENTS

100 gms firmly packed khoya
1 Tbsp refined flour or soojee
1/4 tsp baking soda
2 cups sugar
2 cups water
2 Tbsp milk - mixed with a little water
4 green cardamoms - slightly crushed
Ghee

INSTRUCTIONS

Method

• With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
• Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.
• The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
• Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
• Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
• Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
• Lift out bread and add as many jamuns as will fit in, without one touching the other.
• Keeping the heat low, fry these till a golden brown all over.
• Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
• Keep the gulab jamuns aside till the syrup is ready.
• Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
• Increase the heat once the sugar dissolves, and then bring mixture to a boil.
• Add the milk and water mixture and continue boiling over high flame, without stirring.
• Skim off any scum that collects on the sides of the pan.
• Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
• Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
• Add cardamom and bring syrup to a boil again.
• Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.

Source: food.ndtv
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