How to prepare gulab jamun

Ingredients:

Gulabjamun powder-200gr
Suger:500grms
Ghee:2tsp
Oil:for deep fry
Lemon:1/2
Cardamom:3
Water:1/2litr

Preparation of gulab jamuns

Making the Caramel(sugar syrup) 

In a pan add water, sugar and boil it for 15 mins, stir until the sugar is dissolved. Turn off the heat and add the cardamom, lemon juice for flavour.

  Making the Gulab jamuns 

In a bowl, take Gulab jamun powder (all purpose flour + baking soda + milk powder)  and some water, mix it well. Dough should be very soft and sticking to fingers. Grease your palm before working with the dough. Divide the dough into some equal parts and roll them into round balls. Heat the frying pan on medium heat with the required quantity of oil for frying.

Note : To test if the oil is at the right temperature, place a small piece of dough into the oil, oil should sizzle but it should take about 30 sec to rise the dough. If dough rises faster, oil is too hot, if dough just sits without rising, oil is not hot enough. Remember gulab jamun will expand in the size, so give them enough space, and don't over crowd them.

You can make gulab jamuns in different size and shapes. Place the gulab jamuns in the frying pan  till the gulab jamuns become brown or golden colour. While frying roll the gula jamuns so they are evenly fried.  Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling. Gulab jamuns should soak in the sugar syrup(cardamom) for at least 60 mins prior to serving for a better taste.

Additional Tips:

• If the Gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
• Don't place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.