Gulab Jamun Recipe

Ingredients

• 100 Gram Khoya
• 1 tbsp suji
• 1/4 tsp baking soda
• 2 cups Sugar
• 2 cups Water
• 2 tbsp Milk
• 4 Green cardamoms (slightly crushed)
• Ghee

Method

• Mash the khoya with the help of flat metal bowl, in order that no grains remain.

• Mix suji and baking soda then knead into firm dough. you'll  also use a food processor.

• The dough should be firm but will not feel dry.

• Make a round small equal size balls of this dough.

• Heat ghee in a pan till a bit of dough tossed in comes up directly .

• Lower heat and fry the balls till brown.

• Lift out balls, fry all the balls in the same manner .

• Keep the balls aside till the syrup is prepared .

• Mix the sugar and water then place over low heat, stirring till the sugar dissolves. confirm it doesn't boil.

• Increase the warmth once the sugar dissolves, then bring mixture to a boil.

• Add milk and water mixture then again boiling over high flame, without stirring.

• Skim off any scum that collects on the edges of the pan.

• Cook till syrup thickens a touch . A finger dipped in slightly cold syrup should form a coating on that for a couple of seconds.

• Remove syrup from the stove and cool for a minimum of half an hour. Strain through a fine muslin cloth.

• Add cardamom and convey syrup to a boil again.

• Add the fried balls to that and suspend the warmth . Let jamuns soak for a minimum of half an hour before serving.