Originally gulab jamun is made with fresh khoya by condensing the milk to a solid consistency.After that a considerable amount of all purpose flour is mixed to form a soft dough.The dough is made into cute ball and deep fried in the ghee then dunked into cardamom or rose flavored sugar syrup.After soaking an hour or two delicious juicy gulab jamuns will be ready to dig in.It can be eaten as such or served it along with a scoop of vanilla ice cream to make it more tasty.
But these days so many ready made mix for gulab jamun is available in the market to make the job easier.I also used to buy the readily available mix till I met a friend 3years back.She made this yummy sweet in a scratch with the milk powder.When I asked for the recipe she humbly shared this recipe. Today I made this exotic sweet with the dry non fat milk powder and it came out very delicious and spongy.As I had to take the picture in the natural light I couldn't wait till the balls get soaked.After soaking for two hours the jamuns were almost double in size.Now on to the recipe.........................
|All purpose flour/maida||2tbs|
|Cooking Soda||a generous pinch|
|Milk(to knead)||as needed|
Heat the sugar in a pan with 11/2 cups of water and stir it,keep in a medium flame till it becomes thick(no need of string consistency).Add the cardamom powder and keep it aside.
- If the dough is too thick the jamuns will be hard.
- While making the balls do not give too much of pressure to get the smooth finish.
- The oil should be in a low to medium flame otherwise the jamuns turn brown without cooking.
- Grease the palms to make the balls smooth without cracks.