Gulab Jamun

Gulab Jamun

I am sure all of you must have tried making gulab jamuns atleast and its never a success in the first try , because the trick is to slow fly them in medium hot oil ( not too hot not to cold). Infact many a times these gulabjamuns looks so perfect from the outside, but uncooked or hard from insides. soaking in sugar syrup is also not a great options as the desired softness is not aquired.

I have this recepie and im sure it can never disappoint you. unless you havent given it a try at all.

There are dozzens of gulabjamun recepies spotted around on the net, but  none to match the success of this recpie. So here it is , just for you my friends ....

 

 

 

Ingredients:-

For dough:-

1. 1cup milk powder
2. 2spoon maida or plain flour
3. 1/2 teaspoon baking powder
4. 1-2 spoons thick yogurt
5. Oil for frying

For Syrup:-

1. 2cups sugar
2. 3 cups water
3. pinch of cardimum powder
4. pinch of safron stands

Method:-

1. For syrup put all ingredients in a vessel and bring to a boil , when it begins to boil vigirously with tiny bubbles ,switch off the gas and keep it ready for later use(no need for single thread consistancy ).
2. Mix all ingredients for the dough into a smooth dough (same like chapati dough ) by adding yogurt little by little only as much as required(too of yogurt n the jamuns will be too soft to handle).
3. Make smooth balls , you can stuff the center with pista slices or khoya if u wish and fry in medium hot oil turning them carefully so that the jamuns dont break (delicately fry them).
4. Remove them and put them straight into hot sugar syrup .
5. Serve them hot with ice-cream or chill in fridge n serve cold.