Gulab Jamun is a classic dessert which originated from the Indian subcontinent. It is either prepared from milk powder, khoya or readymade Gulab jamun mix.
Take the measured quantity of sugar in a large bowl and add the measured cups of water and boil it.
Let it boil for a few minutes till the sugar syrup changes colour and becomes slightly sticky.
Approximately after 10-12 minutes simmer the stove and add a tea spoon of cardamom powder to it and stir well.
Finally add a few drops of lemon juice to the syrup and turn off the stove.
Close the vessel with a lid and keep it aside.
Take a broad plate and add the measured quantity of milk powder to it.
Then add a quarter cup of maida flour along with two pinches of baking soda.
Mix everything well.
Now add 1 ½ teaspoons of ghee or clarified butter to it and knead everything gently for one or two minutes.
Just see to it that there are no lumps at all.
At last add a few drops of lemon juice and combine well.
Finally add in the required quantity of lukewarm milk little by little and make a smooth dough out of it.
Let the consistency be similar to be that of dough we make for `maida roti` and a little more softer than that.
Take a small (in the size of a small gooseberry) portion from the dough and make a little ball out of it.
Roll it using your palms gently so that the entire ball is smooth and even.
Roll it in such a way that there is not even a single crack in the ball.
Similarly, make balls with the remaining dough and arrange them in a plate and cover it up with a soft muslin cloth in order to prevent them from becoming dry.
Heat a pan in the stove and keep it in high flame.
Pour the required quantity of ghee or cooking oil in it and once it is heated, adjust the flame to medium mode.
Drop 4 to 5 balls one by one into the pan and fry them.
Let it fry for a minute or two in the medium flame.
When it becomes golden brown, gently flip to the other side and fry in the similar way.
Likewise, fry all the balls evenly.
Switch off the stove.
When all the balls are being fried, just drop them in the hot sugar syrup and close the vessel with the lid.
Just ensure that all the balls are being soaked in the sugar syrup before closing the lid.
Let it rest for 2-3 hours approximately.
After a few hours when you open the lid you will see that the balls are being completely soaked in the syrup.
The size of the balls would have been doubled as they have absorbed the sugar syrup.
Now the spongy Gulab jamun is ready to eat.
Take a small serving bowl with spoon and pour in two or three tablespoons of sugar syrup and add two Gulab jamuns in it.
Serve it hot or warm according to your choice and preference along with a savoury and a hot cup of tea.
Or serve it chill with a scoop of vennila ice cream or butterscotch.
Serving Size 1 pc
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.