Petitchef

Gulab jamun(fried milk balls soaked in sugar syrup) (icc)

Dessert
6 servings
20 min
25 min
Very Easy

Ingredients

6

1)For Khoa:

For sugar syrup:

2)For Gulab Jamun:

Preparation

  • 1)For Khoa:
    Mix about 2 cups of white sugar in one and half cup water and leave it for boiling. Add a spoonful of milk to remove the impurities (impurities if any, will form a scum on surface). Add 2-3 green cardamoms also in syrup for strong flavor, and a few strands of saffron strings. Boil until you get just a sticky syrup. The syrup should neither be too thick nor too diluted. If the syrup is very thick, it won't be absorbed by the Jamnu. Strain the syrup, add few drops of rosewater when syrup is slightly cooled. Adding rosewater to boiling syrup & excess of rosewater will turn the syrup bitter.
  • 2)For Gulab Jamun:
    Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft). Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without any cracks. In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth. If the balls burst open while frying add a tsp of cornflour and knead the dough once again. Now heat ghee for frying in preferably flat bottomed pan and make sure to fry the gulab jamuns in LOW FLAME or else the surface will be browned while the core will remain uncooked. Fry one or 2 gulab jamuns at a time and always remember to stir the oil with slotted spoon and not to touch the jamuns(which might crack open or break them), which means keep swirling the oil without tossing or turning gulab jamun. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough. Now soak these in COOL syrup for few hours and the jamuns will swell up by absorbing the sugar syrup and leave them in the sugar syrup itself till they are used up.

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