Gulab Jamun

 Gulab Jamun:

📌2 cups Milk powder

📌1/2 cup Plain Flour

📌3 tablespoons Semolina

📌1 teaspoon Baking soda

📌3/4 cup Milk

📌1/2 tablespoons Ghee

For the sugar syrup:

📌3 cups Sugar

📌3 cups Water

📌4 to 5 Cardamom Pods

📌1 tablespoon Rose water (optional)

Method:

1️⃣Prepare the syrup by adding sugar ,water,Cardamom pods .boil for 4 to 5 minutes Until Sugar is completely dissolved

2️⃣Add the Milk Powder,semolina,baking Soda,ghee to a bowl mix well.add milk and knead it slightly to a sticky dough.and let is rest for 5 minutes.(close with cling film)

2️⃣Meantime make the syrup by adding sugar ,water,Cardamom pods .boil for 4 to 5 minutes Until Sugar is completely dissolved.

3️⃣ Take small portion of the dough and working with light hands squeeze the ball lightly between your palms to shape it and form to a smooth ball.Ensure that there are no cracks.repeat for the rest of the dough

4️⃣ Heat oil in a pan and keeping the heat at low medium.fry the gulab jamuns until they are golden brown. These will expand while frying so try not to overcrowd the pan.using a spatula keep rotating the jamuns so that they fry evenly.

5️⃣Once fried remove the gulab jamuns using a slotted spoon to drain off the excess oil.

6️⃣Drop them into the warm syrup and let them soak for at least 30 minutes.

📌📌If the dough gets even slightly harder or get cracked while shaping them add 2 or 3 spoons of milk add knead the balance dough to make it softer.

If it's a bit sticky,it's fine. Rub ghee to your palms while shaping it.Try to fry them as soon as you shape them. 

Note:

📌Do not over knead the dough as it will result in tough gulab jamuns

📌While forming the balls, work with soft hands ensuring you don't add too much pressure. The gulab jamuns should be smooth with no cracks.If you see any cracks redo it

📌Fry at a low heat or else the gulab jamuns will be raw on the inside. To test if the oil is hot enough drop a piece of dough into the oil.If it settles at the bottom and slowly rises to the top it means the oil is ready

📌When making the sugar syrup don't look for any consistency.It should be only a little bit, sticky don't worry if your syrup looks watery it will thicken as it cools

📌When dropping the gulab jamuns into the syrup make sure that the syrup is warm and not too hot. The  jamuns will loose their shape if doused in very hot syrup and if it's too cold the Jamuns won’t absorb the syrup.

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