Gulab jamun

Preparation of sugar syrup Mix together water, sugar and crushed cardamoms in a pot

Boil the syrup until it turns slightly sticky

Turn off the stove before it goes to a 1 string consistency

If it reaches a 1 string consistency, then add 2 tbsp of water and mix

Add rose water and mix

Set aside to keep it hot

Making gulab jamun balls Fluff up the flour in the jar with a fork and then measure correctly

Mix together flour, milk powder and soda in a bowl

Either sieve it or mix uniformly

Add ghee to it

Mix well

In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk

Pour 1

5 tbsp of this to the flour mixture

Begin to bring the flour together to make a dough

If the dough is too dry, add little more milk & curd until you get a smooth dough

Do not add a lot

Use only as needed

The dough turns sticky

Grease your fingers and make a ball

The dough must not be soggy

It must hold the shape well and should be smooth without any cracks

Divide to 14 to 18 equal sized portions

Grease your hands and roll to smooth balls

They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns

Keep them covered

How to make gulab jamun Heat up the pan with ghee or oil on a medium heat

Also check if the syrup is hot

If it is not hot, heat it up a bit

It must be hot and not very hot

To check the right temp, you can drop a small piece of dough in the oil

It must rise slowly without changing its color

If it rises rapidly then you will need to cool the oil a bit before frying

When the ghee is just medium hot, add the balls

Make sure the oil is not very hot else the gulab jamuns will brown without cooking well

Fry the balls on a medium flame for 1 to 2 mins

Then regulate the flame to low flame & fry until golden

Keep stirring gently to fry them uniformly

Add them to the hot syrup

Allow them to rest for 3 hours and serve

Garnish gulab jamun with chopped pistachios