Easy and Simple, favourite of Children, and one of the popular festive dessert
INGREDIENTS:
Instant Gulab jamun mix - 200g
Sugar - 800g
Cardamom powder - 1 tsp
Saffron - 10 strands (optional)
Oil - to deep fry
Milk - 1 teaspoon
METHOD:
1. In a vessel, add sugar and 800ml of water and allow to boil.
2. Add a teaspoon of milk, so that the impurities come upwards along with lather and can be removed by discarding the lather. Boil until the sugar syrup is sticky. Do not over boil. Add cardamom powder and Saffron. Keep aside.
3.In a bowl, add the Instant Gulab jamun powder, smooth the mix crushing the lumps with hand, add water little by little and prepare a soft dough and keep aside for 10 to 15 minutes.
4. Make small smooth balls (small gooseberry size) without any cracks. If cracks appear then the dough is hard, sprinkle little water and knead again.
5. Heat oil in a tawa, add a bit of the dough, if it raises to the top immediately, then the oil is ready to cook.
6. Bring the flame to low, drop the dough balls one by one, the balls can be cooked in batches, so add oil accordingly.
7. Do not cook on high flame, since the inner part of the dough ball has to be cooked well, otherwise it will be under cooked and the sugar syrup will not be absorbed.
8. The ball will increase in size and starts browning. Keep stirring gently, so that all sides are cooked evenly.
9. Remove the dough balls when it becomes dark brown in colour and allow to cool for a while before dropping in the sugar syrup.
10. The sugar syrup has to be absorbed, so keep aside for an hour.
11. Tasty and delicious Gulab Jamuns are ready.
Note:
INGREDIENTS:
Instant Gulab jamun mix - 200g
Sugar - 800g
Cardamom powder - 1 tsp
Saffron - 10 strands (optional)
Oil - to deep fry
Milk - 1 teaspoon
METHOD:
1. In a vessel, add sugar and 800ml of water and allow to boil.
2. Add a teaspoon of milk, so that the impurities come upwards along with lather and can be removed by discarding the lather. Boil until the sugar syrup is sticky. Do not over boil. Add cardamom powder and Saffron. Keep aside.
3.In a bowl, add the Instant Gulab jamun powder, smooth the mix crushing the lumps with hand, add water little by little and prepare a soft dough and keep aside for 10 to 15 minutes.
4. Make small smooth balls (small gooseberry size) without any cracks. If cracks appear then the dough is hard, sprinkle little water and knead again.
6. Bring the flame to low, drop the dough balls one by one, the balls can be cooked in batches, so add oil accordingly.
7. Do not cook on high flame, since the inner part of the dough ball has to be cooked well, otherwise it will be under cooked and the sugar syrup will not be absorbed.
8. The ball will increase in size and starts browning. Keep stirring gently, so that all sides are cooked evenly.
9. Remove the dough balls when it becomes dark brown in colour and allow to cool for a while before dropping in the sugar syrup.
10. The sugar syrup has to be absorbed, so keep aside for an hour.
11. Tasty and delicious Gulab Jamuns are ready.
Note:
- Do not drop the cooked dough balls when the sugar syrup is hot.
- Do not fry the dough balls in high flame.
- If the sugar syrup is cold, heat for a while before dropping the balls.
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