- Milk powder: 1.5 cup
- All purpose flour: 1 cup
- Rawa: 1/2 tsp (optional)
- Baking soda: 1/4 tsp
- Yoghurt or milk
- Almonds or Pistachios: for garnishing
- Oil: for frying
- Sugar: 3 cups
- Water: 3 cups
- Cardomom pods: 3-4 nos.
- Saffron strands (optional)
- Crush the cardamon pods and keep aside.
- Crush almonds or pistas for granishing.
- Keep all the ingredients ready.
- In a bowl mix together the milk powder, all purpose flour, baking soda and rawa (if required).
- Add yoghurt or milk little by little to make it a smooth dough.
- If it is more sticky, add more yoghurt to make it smooth so that it won’t break.
- Keep aside for 25-30 minutes.
- Meanwhile, in a pan, add sugar and water, bring to boil.
- Once it starts boiling, bring the flame to medium heat.
- Add crushed cardamon pods to it, saute for few minutes or until it start thickens.
- When it gets a syrup consistency, remove from heat and keep aside, allow it to cool a little.
- Grease your hand with little butter.
- From the dough, make small and smooth balls without cracks.
- Heat oil in a pan.
- Drop the 3-4 balls into medium heat oil and fry it.
- When the balls starts floating use a spoon to turn the balls until it turns golden brown in color.
- Drain these gulab jamun and drop it into the warm sugar syrup..
- Keep aside for 2-3 hours.
- Garnish with crushed almonds or pistas.
- Enjoy it with vanilla ice cream..YUMMY!!!
- We will get 23- 25 balls from this measured dough.
- Take care to heat the oil. If it is too hot the inner side of the balls will not get cooked. So fry the balls in low to medium flame.
- The balls become more soft and sweeter when it is immersed in sugar syrup for 4-5 hours (if you can control yourself 😉 ).
VN:F [1.9.22_1171]Gulab Jamun,