Method:
- Melt the sugar in the water on medium fire.
Add saffron and cardamoms. Keep on stirring the syrup until it
thickens slightly. Syrup must not be too thick, add water to dilute
if necessary. Let it boil on a slow to medium fire for at least half
an hour before switching off.
- Sieve the milk powder, plain flour and
bicarbonate of soda together. Discard all rough particles.
- Add the ghee to the flour and mix until a
sandy consistency is obtained.
- Now add the fresh milk and knead until soft
dough is formed. Keep the dough for 3-4 hours until a slightly
elastic and smooth consistency is obtained.
- After 4 hours, knead the dough again and
smooth with your hands. If it sticks to your hands too much, grease
your palms with some oil. Form small balls using your palms and put
them on a plate. Make sure that they do not stick together.
- Heat up corn oil over very low heat, in a
flat base non-stick frying pan, preferably, for frying the gulab
jamun.
- On another stove, heat up the syrup on very
low fire so that it is slightly warm to the touch.
- When the oil in the non-stick frying pan is
hot, but not smoking, put in 10 balls at a time and keep on moving
them around so that they get evenly browned.
- When they puff up and turn golden brown,
remove them using a slotted spoon and put them straight into the
syrup. Once the gulab jamun have soaked up the syrup and are soft to
the touch, remove them to another container.
- Keep on frying all the gulab jamun in this
way and putting them in batches into the syrup. If they are soaking
the syrup too fast, turn off the fire of the syrup stove.
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