Gulab Jamun

** Diwali Special Treat** Personal Favorite**

* Ingredients: 

* Jamuns: 

• Milk powder- 2 cups
• Flour/ Maida- 1/2 cup and 4 tbsps.
• Ghee- 2 tsps.
• Milk- 3 tbsps.
• Curd- 3 tbsps.
• Baking soda- 2 pinch
• Chopped pistachios- As desired/ a handful
• Salt- A pinch
• Ghee/ Oil- for frying

* Sugar Syrup: 

• Sugar- 2.5 cups
• Water- 2.5 cups
• Cardamom/ Elaichi/ Ellaka- 8 nos. (skinned and crushed)
• Rose water- 1 tsp.

* Cooking Time: 30 minutes

* Makes: 30- 32 numbers

* Recipe:

Step 1: Prep the ingredients as per above. Quarter/ halve the recipe if you are making it for the first time or if a lesser quantity is desired.

Step 2: Make the sugar syrup first, since the fried jamuns will directly need to be transferred into the warm syrup. In a deep pan, mix the water, sugar, cardamom powder and the rose water and heat on a low- medium flame till well dissolved.

It should not be thread like consistency, off the flame before it reaches that state.

But if it already reached threadlike consistency, add a few teaspoons of water and heat on low flame for a minute and remove from the flame.

Step 3: Mix the dry ingredients (milk powder, flour, baking soda and a pinch of salt) together well.

Step 4: Add in the ghee and mix well.

Step 5: In a separate bowl, mix the yoghurt and milk well and add 4 tbsps of this mixture to the bowl and knead with greased palms to form a smooth dough. **Do not add any water. 

Step 6: Make small lime sized balls from the dough. Grease your palm as needed.

** Tip: Making smaller balls helps it to cook through faster while frying. Also the jamuns will absorb the syrup better if it's smaller and get bigger after soaking for a few hours, so smaller sized jamuns are better.

Step 7: Heat oil/ ghee in a vessel and test the oil temperature by adding a pinch of the dough. If it rises to the surface immediately, then the oil is too hot, so reduce the flame and wait till it cools down a bit, otherwise the jamuns will get browned faster and not cook through.

** Also at this step, lightly warm (not too hot) the sugar syrup and keep it nearby, the fried jamuns should be transferred directly into the syrup.

Step 8: Fry the jamuns till a rich brown/ golden brown color.

Step 9: Remove from the oil and directly into the sugar syrup.

Step 10: Let the jamuns cool and stay dipped in the syrup for about 3-4 hours. Make sure to occasionally dip the jamuns that are on the surface back into the syrup so that it doesn't dry out.

Step 11: Garnish with pistachios and serve warm or cool. It's yum!!

Enjoy!!☺❤👍👌