Take 250grams Gulab Jamun mix in one bowl and 100 grams mix in another bowl .
Add 1/4 cup filtered beetroot milk purée to the 100gms mix gradually while kneading to a smooth dough. Dough shouldn’t be sticky nor too tight .
Beetroot dough is ready. Grease dough with 1teaspoon ghee. Cover and rest the dough for 15mins.
Pour required water to the 250gm mix as per packet instructions and knead into a smooth dough.
Grease dough with 2teaspoons ghee. Cover and rest white dough for 15 minutes.
Meantime , let’s prepare sugar syrup .
Add 900 grams sugar and equal amounts of water in a wide container .
Stir ,dissolve sugar completely. Allow to boil until syrup turns dense giving a string consistency.
Add a teaspoon elaichi powder and 2 tablespoons rose water to the boiling syrup .Switch off heat.
Coming to our doughs , first divide red dough . Take small portion , stuff a cashew piece in , seal into jamun balls . These balls should be small . Repeat steps to prepare all the red balls.
Coming to the white dough , divide the dough into medium sized portions to stuff red balls inside white. Seal and shape into a smooth, no crack white balls .
Grease palms with ghee while shaping balls . Stuffed Balls are ready to get fried .
Heat 1/2 litre cooking oil ,1/4 cup ghee in a wide wok . Drop the stuffed layered jamuns , flip and
fry in medium heat until golden brown.Take out fried jamuns,drain excess oil , transfer to bowl.
Let them sit for a minute.I had leftover red balls and I fried them separately to make beet jamuns.
Fried beet jamuns are transferred to another bowl .
Now add the stuffed layered jamuns and beet jamuns in warm sugar syrup. Sprinkle melon seeds.
Let Jamuns sit for 4 hours. Diwali Special Stuffed layered Gulab Jamuns and Beet Jamuns are ready to serve and relish.
