Gulab jamun is a desert which is loved by all. It's easy to make if you follow the correct measurements using standard measuring cups and spoon. If you notice it has the same ingredients used for rasmalai the only difference is gulab jamun is deep fried and then put in syrup but rasmalai is directly put in milk syrup. This recipe for all those who bring ready to use packs because many on them dont know it's very easy to make them. So next time before you grab the pack from a supermarket try this recipe and leave a feed back.
Ingredients
- Full fat milk powder 1 cup
- Egg 1
- 1 tsp baking powder
- Maida 1 and half tbsp
- Melted butter 1 tbsp or ghee
- 2cups water
- 1 cup sugar
- 1 tsp rose water
- Saffron 1 pinch
- Cardamom 2
Directions
- 1In a saucepan add sugar , water , Cardamom and boil till dissolved once dissolved add rose water and saffron. Switch off the flame.
- 2In a bowl add milk powder, maida and baking powder mix with a spoon now add egg and butter or ghee. Now mix with soft hands dont over mix we dont want to make a dough it might get dry which will result in cracks. We want a sticky dough which makes balls come out smooth. Just grease your palms and pinch out a small ball and roll it into small balls. Do this as quickly as possible to avoid dryness.
- 3Meanwhile heat oil in a kadai and keep it on medium flame as we dont want our jamun to brown quickly which will result in raw jamun in the centre when you eat . We want it to slowly change colour to dark golden. Once everything is done . Soak them in hot sugar syrup for couple of hours. Serve hot or cold.
