For Sugar Syrup (Chashni)
Take 1½ cups sugar, 3-4 green cardamoms (or 1/4 teaspoon cardamom powder) and 8-10 saffron strands in a deep pan. when water come to boil
then simmer for 4 minutes till the sugar syrup turns slightly sticky. nd turn into 1 taar(string) chashni
cover and keep aside.
For Gulab Jamun.....
Start with grating the Khoya also called Mawa into fine, small pieces
Now add All-purpose-flour Maida, Baking powder, 1/2 tsp Cardamom powder in Khoya. Mix well.
Now, add small amount of water/milk and start kneading to make a soft dough Refer the video for help.
You should knead it for about 4-5 minutes. We have used less than 1/4 cup of water /milk in total.
The dough is ready. It is neither too soft nor too hard/thick. It is of medium frequency.
Take small portion out of dough and roll it into ball shape. Roll it with your both hands and the Gulab Jamun ball would be ready.
ou can prepare the Gulab Jamun balls for whole mixture in similar fashion.
Keep the size small right now as it is bound to increase in volume when fried and dipped in Sugar syrup.
Gulab Jamun’s base is ready. We will now fry them
Take a frying pan. Fill it up at-least 50% with Oil. The pan should have good depth to help Gulab Jamun’s float and not touch the bottom surface.
Keep the Oil on medium flame for heating-up.
Use a Spatula to carefully add raw Gulab Jamun balls into Oil. They stand a chance to break open if you are not easy with them. Keep stirring Gulab jamun to have even color
At first, the balls would settle at the pan bottom. Don’t worry, they will come up and start floating in a minute or two.
Keep stirring the Oil to make sure that Gulab Jamun’s do not take a strong color from any one side.
they will achieve the light golden brown color.
Now, add all fried Gulab Jamuns in warm Chashni.
NOTE...
Make sure that the chashni is warm when added gulab jamuns in it
