gulab jamun
Ingredients: sugar, water, cardamom powder, lemon juice, milk powder · 150 min cook time · 350kcal · ~₩10,000
Ingredients
2cup sugar, 1.5cup water, 0.5tsp cardamom powder, 0.5tsp lemon juice, 1cup milk powder, 2tbsp maida, 1tbsp rava, 0.25tsp baking soda, 1tsp ghee, 0.25cup warm milk, 2cup ghee (for frying)
Instructions
1. In a large kadai, take 2 cup sugar and 1½ cup water. Stir well until sugar dissolves.
2. Boil for 5 minutes or until the sugar syrup turns slightly sticky. Do not over boil, as we are not looking for any string consistency.
3. Add ½ tsp cardamom powder and ½ tsp lemon juice. Mix well. Cover and keep aside.
4. In a large bowl, take 1 cup milk powder, 2 tbsp maida, 1 tbsp rava and ¼ tsp baking soda. Mix well.
5. Add 1 tsp ghee and ½ tsp lemon juice. Crumble well with your fingers.
6. Add ¼ cup warm milk and mix well. Do not knead the dough. Just combine the dough until it forms a smooth dough.
7. Grease your hand with ghee and prepare small balls. Make sure there are no cracks on the gulab jamun balls, otherwise they will break while frying.
8. In a deep bottomed pan, heat ghee on low-medium heat. Once the ghee is hot, drop the gulab jamun balls. Do not overcrowd the pan.
9. Stir occasionally and fry on low flame until the gulab jamun turns golden brown. This ensures gulab jamun cooks from inside.
10. Drain the gulab jamun and drop into hot sugar syrup. Cover and rest for at least 2 hours, or until the gulab jamun absorbs the sugar syrup and doubles in size.
11. Serve gulab jamun hot or cold.
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