Preparation Time : 20 mins | Cooking Time : 25 mins
|Milk powder||1 cup|
|All purpose flour (maida)||1/4 cup|
|Baking soda||1 pinch|
|Ghee||1 & 1/4 tbsp|
|Sugar Syrup||2 cup|
|pistachios / almonds (chopped)||1 tbsp|
- Sieve milk powder, all purpose flour and baking powder twice for uniform mixing.
- Transfer the mixture to a bowl, add ghee and mix well. Add few drop of milk at one time and knead. Continue adding milk little by little to make a uniform, smooth and firm dough. Only use milk as much as needed.
- Divide the dough into 12 to 13 equal parts. Roll them to smooth balls. They should be free from any cracks and lines else they do not look good and sometimes even they disintegrate while frying. If still cracks present and cannot be smoothen, then just sprinkle very little milk and roll the dough once more.
- Heat oil in a deep fry pan. Reduce the flame to medium, fry these balls few at a time evenly till they turn golden.
- Drop the fried balls in thesugar syrup(1 string consistency) & let them soak for at least 3 to 6 hrs.
- Garnish gulab jamuns with chopped pistachios / almonds if desired.
- To get evenly browned & avoid crowding the balls in the fry pan, just take a long stain less steel chop stick. Place it in the center of the fry pan and stir it around the pan without touching the jamun balls. Do this few times for each batch & get beautifully fried jamun balls evenly.
- If any of the gulab jamun balls have cracked while frying, soak them separately else it will mess up the entire syrup.
- Do not fry the balls in smoky hot oil, as it burns the gulab jamun balls and the inner part will not be cooked.
- Always use enough oil to fry. The balls must be dunked in the oil else they come out shapeless with uneven color.