Gulab Jamun
- First, combine 3/4 cup milk powder, 1/2 cup maida, and 1/2 teaspoon baking powder in a big bowl.
- Gulab jamun mix produced at home is ready; just stir well.
- Add 2 tablespoons of ghee now, mixing well to moisten the flour.
- Additionally, when needed, start combining milk.
- Mix thoroughly to get a soft dough. Dough should not be kneaded.
- For ten minutes, cover and rest.
- Make the sugar syrup in the meantime by combining 2 cups sugar, 2 cups water, 2 cardamom, and 1/4 tsp saffron.
- Mix thoroughly and boil the sugar syrup for 5 minutes, or until it becomes sticky. achieve no string consistency.
- Add 1 tsp lemon juice and 1 tsp rose water after turning off the burner. To stop sugar syrup from crystallising, lemon juice is added.
- Cover the sugar syrup and set it aside.
- Start making mini jamuns the size of balls once the dough has rested for 10 minutes.
- Make sure the jamun is intact and free of fractures. Cracks increase the likelihood that jamuns will break during frying.
- Use ghee or medium-hot oil to deep fry. Jamuns have an excellent flavour when fried in ghee.
- On a low flame, stir continuously while frying.
- The jamuns should be fried till golden brown.
- Transfer the jamun into a heated sugar syrup after draining it off.
- Cover and leave out for two hours, or until the jamuns have doubled in size and absorbed the sugar syrup.
- Finally, eat gulab jamun plain or with ice cream.
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