Hi! This is the first post I am posting from my blog. I was thinking of preparing a sweet on this happy occasion. I couldn’t decide. I remembered my aunt making GULAB JAMUN from scratch. So I decided to prepare it. Thank you Meena aunty for this yummy recipe.
The recipe I am posting gives you exactly 20 Jamuns. Some basic rules to be followed while preparing Jamuns are as follows:
1. Do not knead the dough with much pressure. You should handle it like feather.
2. Do not over heat oil. The flame should be kept at low. If you fry it on high flame the Jamuns will be dark on the outside but would be under cooked inside.
3. Buy cow’s milk from local milkman. You get more khova by this way.
For the Syrup:
Cardamom powder-1/4 tsp
Baking Soda-1 tsp
Reduce milk(add sugar) in a heavy bottom pan to thick batter consistency.
Add baking soda and mix well. The batter will become fluffy.
Switch off flame and add maida in small quantities.
Mix well till it becomes a soft dough.
Divide it into 20 equal pieces. Roll each piece to a smooth ball.
Heat oil on low flame. Deep fry the Jamuns till golden brown.
Meanwhile add sugar and water and bring to boil.
Add cardamom powder and let it boil till the syrup becomes sticky.
Switch off flame and add the fried Jamuns to the syrup.
Allow it to cool. Wait for 1 hour before you eat it.