Gulab Jamun

How to make Gulab Jamun:

Sugar syrup:

1. In a large pan, disolve sugar in 2 ups of water. Increase the heat and boil for 2-3 minutes to make a syrup. Add green cardamom pods.
2. SImmer over a slow flame till the water is a little thicker and reminds syrup. Mix in the rose water, saffron and set aside.

Gulab jamuns:

1. In a bowl, combine the khoya or condensed milk, flour and cardamom powder adn mix well/
2. Knead into a firm dough without using any water.
3. Divide this mixture into 25 equal portions and roll into round balls. These should have no cracks on the surfac as otherwise the gulab jamuns will crack while frying. heat.
4. Deep fry in oil over a slow flame till the jamuns are golden brown in color (at least 10 to 12 minutes). Otherwise the insides will remain uncooked.
5. Drain and immerse in the warm sugar syrup in a large shallow serving dish. Soak for 30 minutes. S

Tips.

• If you use powdered milk knead the gulab jamun with milk instead of water. It gives richness to the sweet and makes it softer in texture.
• Fry them till dark brown in colour otherwise the gulab jamun will be faded in colour after going to the syrup.
• Dunk the balls immediately in warm syrup as soon as they are made. The syroup should be warm and not hot.
• The syrup should not be too thick otherwise it will not penetrate in the jamuns. Don’t skip saffron and cardamoms into the sugar syrup. It gives perfect flavour to the gulab jamuns.
• You can transfer the cooked Gulab Jamun in a glass container covered with a lid and keep refrigerate it for 10-15 days.