Ingredients Required:
Milk Powder - 2 cups
Maida - 4 tsp
Shortening/butter - 2 tsp
Baking Powder - 1/2 tsp
Milk - 1/4 Cup
Oil for deep frying
For the Sugar Syrup:
Sugar - 2 Cups
Water - 1 Cup
Rose Water - 2 tbsp
Cardamom Powder - pinch
Lime Juice - 1 tsp
(Reason: Lime juice gives acidity to the syrup and hence the syrup would not solidify)
How to make?
Mix the dry ingredients and then add the shortening or the butter.
Mix well with the powder so it becomes moist.
Slowly sprinkle milk little by little on the powder and mix till it solidifies.
It is not required to knead the dough, just mix well till it is soft and cover with napkin and allow to rest for 10 minutes.
Make small balls out of the dough. Make sure that there are no cracks in the balls.
Sugar Syrup:
Dissolve the sugar in water with the lemon juice and heat on medium heat till it comes to boil, add the rose water and cardamom powder.
Heat oil on medium low heat and when the oil is hot, deep fry the balls till golden brown in color. Do not fry the boils in very hot oil as the inside would not get cooked. It would take 5 minutes for the balls to become golden in color if the oil is of correct heat.
Drop the balls in the hot sugar syrup. Make sure that all the jamuns are immersed in the sugar syrup.
Let it soak for 2 hours before serving so the gulab jamuns would have absorbed the sugar syrup and would have become soft and big.
Take a plate with fine sugar, place the jamuns on the plate and roll them gently.
The sugar would stick to the gulab jamuns.
Refrigerate them for an hour before serving.
Let it soak for 2 hours before serving so the gulab jamuns would have absorbed the sugar syrup and would have become soft and big.
Take a plate with fine sugar, place the jamuns on the plate and roll them gently.
The sugar would stick to the gulab jamuns.
Refrigerate them for an hour before serving.
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