Gulab Jamun

Gulab Jamun is a milk-solids-based dessert is widely known as lal mohan, popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh.

Makes/Serves: 10 to 12 small balls

Ingredients:

•          1 cup Milk Powder 

•          3tbsp Maida (All purpose flour)

•          1/4tsp Baking Soda

•          1tsp Ghee

•          Salt a pinch

•          2tbsp Yogurt

•          Oil or Ghee for Deep frying (or mix both of them)

•          2tsp Lemon Juice

•          For Syrup:

•          1.5 cup Sugar 

•         2 cup Water 

•          Cardamom Powder - 1 tsp 

•          Few drops of Rose Water 

•          Saffron a big pinch

Method:

•          In a bowl, add in flour, milk powder, salt and baking soda. Mix them together very well.

•          Now in this bowl, add ghee and curd. Knead it to soft sticky dough. Add more curd if needed. Let the dough rest for 5 to 10 min.

•          Now to make syrup: Take sugar and water in a saucepan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. it should  reach to 1 string. And add lemon juice to stop crystallization.

•          Now add cardamom powder, saffron and rose water in syrup and mix well. 

•          Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks.

•          Now heat oil or ghee for deep-frying. Drop the balls in and fry till golden. (The oil should be on low heat when you drop a Gulab Jamun ball in, the ball should first sink to the bottom then slowly rise to the top.)

•          Bring out the balls on  paper towel.

•          Drop the balls into hot syrup (you can reheat the syrup till it is hot and then drop the Gulab Jamun in). Cover and let them soak for 2 to 3 hours. For best result soak for overnight.

•          Serve it.

Recipe Credit: From one of my friend

Cook Tip: Instead of using yogurt you can use milk.