Gulab Jamun

Gulab jamun is a milk solid based sweet. It is made with milk solid mainly known as  khoya. It garnish with dried nuts such as almonds to enhance flavour. It is very delicious. 

Ingredients- 

                       1- 100 grams khoya (firmly packed)

                       2- 1 tbsp refined flour or soojee

                       3- 1/4 tsp baking soda

                       4- 2 cups sugar

                       5- 2 cups water

                       6- 2 tbsp milk (mixed with a little water)

                       7- 4 green cardamons (slightly crushed)

                       8- ghe

                       9- cube of bread

How to make gulab jamun: 

1- With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.

2- Mix in the flour and baking soda and knead into firm dough. You can use food processor too.

3- The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again. 

4- Shape the dough into marble sized balls that are smooth and creaseless. The shape can be round or oblong. 

5- Heat ghee in the kadahi till a piece of dough tossed in comes up at once.

6- Lower heat and fry a cube of bread till light brown. ( this lowers the temperature of the ghee)

7- Lift out bread and add as many jamuns(balls) as will fit in, without one touching the other.

8- Keeping the heat low, fry these till a golden brown all over. 

9- Drain  the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.

10- Keep the gulab jamuns aside till the syrup is ready.

11- Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil. 

12- Increase the heat once the sugar dissolves, and then bring mixture to a boil.

13- Add the milk and water mixture and continue boiling over high flame, without stirring.

14- Skim off any scum that collects on the sides of the pan. 

15- Cook till the syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.

16- Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.

17- Add cardamom and bring syrup to a boil again.

18- Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for atleast half an hour before serving.