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Preparation Time : 10
Cook Time : 20
Total Time : 30
Milk Powder 1 cups
Maida 2 tbsp
Ghee 1 tbsp
Curd 1 tbsp
Cooking soda or soda bi carbonate 1/8 tsp
Salt 2 pinch
Oil (for frying) 1 cups
For the sugar syrup, Sugar 1 1/2 cups
Water 1 cups
Cardamom 4 nos
Boil the sugar with water and Cardamom in a saucepan, and attain a one string consistency.
Now mix rest of the ingredients except the oil. Add very little water (probably around just 2 tbsp) to knead a soft dough. Do not over knead.
Heat ample amount of oil in a kadhai. Divide the dough into equal portions and shape them to form balls without any cracks. This dough made 18 of the gulab jamuns.
Now deep fry these balls in hot oil on a medium flame and strain them to dip in the sugar syrup. Let them soak for a while and serve.
P.S : the sugar syrup must be warm when the jamuns are dipped after frying. That way it makes the jamuns soft and also restrict from adding more Maida that caused jamuns to be hard in the center.
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