Gulab Jamun

Sugar syrup preparation

sugar 450 g (2 cups)
Water 1 litre (4 cups )
Greed cardamom - 2 pcs
keep flame on high
For gulab jamun, it is not necessary to make color of sugar syrup white
once, the sugar dissolves & the syrup comes to light boil
add 1 tsp rose water
and 1 pinch kesar (saffron)
[kesar is optional ]
After coming to full boil, boil syrup for another 5-6 mins
After 6 mins
Trun off flame
syrup should be slightly sticky, but not dense.

khowa kheer preparation

Home made khowa kheer will be used in this recipe
keep 1/2 cup (120 ml ) boiled milk ready to make khowa kheer
khowa kheer from market can be used to make Gulab jamun .
But, the process will be different
Boiled milk 1/2 cup (120 ml )
powder milk - 125 g
(little more than 1 cup )
Ghee - 2 tbsp
Add ghee in pan heated on low - medium flame
add 1/2 cup milk & mix a bit
then add the powder milk & mix quickly
stir continuously
khowa kheer will be ready in 3 - 3.5 mins
non -stick pan is preferred to make khowa kheer
make the khowa dense but not too dry
as soon as it get this texture transfer & spread out to cool
keep spreaded for 1 - 2 mins.

Balls preparation

start mashing while the khowa is still quite hot
cold instant khowa is little difficult to mash properly
after mashing for 1.5 mins
add cardamom powder made from 2 green cardamoms
add 4 tbsp (35g) all purpose flour
1tsp rose water
mix properly
add little less than 1/2 tsp baking powder
mash for another 1.5 mins
[Note: Baking powder to be used ]
add 1 tsp water, continue kneading
dough should be neither too soft, nor too firm
dough is ready
roll & divide into 15 equal parts
put 1 small nakuldana (sugar ball ) inside each
roll & give a spherical shape
the surface should be smooth without any cracks
if you notice cracks, wet your finger with water
and rub on the cracks to remove them
once the balls are ready, proceed immediately to fry.

Frying

heat kadai on medium flame
add adequate amount of refined oil
khowa balls should be completely immersed in oil during frying
add 1 tbsp ghee
once the oil is little hot, reduce flame to low
add 7-8 balls (depends on kadai size ) in hot oil to fry
slowly rotate the balls & make circular movement in oil
to fry the gulab jamuns uniformly
depending on oil temperature
each batch will take 3-4 mins of frying time .
Turn on the 2nd burner at low-medium & bring the sugar syrup to light boil .once the Gulab jamuns turn reddish brown in colour .
transfer into the boling syrup
fry the remaining Gulab jamuns similarly & transfer in syrup
increase flame to medium & boil for 5 mins
after that reduce flame to low-medium & boil for another 10 mins.
The size of Gulab jamuns are now 2.5x

soft delicious Gulab jamuns are ready keep the Gulab jamuns in syrup for 2 hours before serving.