Gulab Jamun

Gulab Jamun is the most popular dessert in the countries of Indian Subcontinent and is a part of most of the festivals and weddings and other functions. Oh who doesn't love gulab jamuns. I am sure Gulab Jamun has innumerable fans. These milky balls soaked in rose scented sugar syrup makes an A-M-A-Z-I-N-G dessert.


Ingredients:

• All Purpose Flour ( Maida ) - 1 cup
• Khoya ( Mawa ) - 1 1/2 cups
• Baking Soda - 2-3 pinches
• Oil / Ghee - for deep frying

For Syrup:

• Water - 1 cup
• Sugar - 2 1/2 cups
• Cardamom Powder - 1/4 tsp
• Saffron - a few strands
• Rose Water - 3-4 drops
• Lemon Juice - 2 drops

Directions :

For Syrup :

• Take water in a pan and mix sugar in it. Heat it on medium , till all the sugar dissolves and it reaches one thread consistency.
• Add cardamom powder, rose water, saffron and lemon drops and mix it. Lemon drops is to avoid the sugar from solidifying.
• Reduce the heat to the lowest setting and let it be. We need the syrup to be warm when we drop the jamuns in them.

For Jamuns :

• In a mixing bowl, add maida, khoya and baking soda and knead gently.
• Add little by little water ( may be 1 tsp at a time ) to form a smooth pliable dough.
• Make smooth balls out of the dough of the size smaller than a ping pong ball. They will rise after they are soaked in the syrup, hence keep that in mind while making the balls and keep them small.
• Grease your palms with ghee, while making balls, that would make them smooth with no cracks. Also roll them very gently, do not apply too much pressure.
• Heat the oil for deep frying on medium heat. Test for the right temperature. Drop a pinch of the dough into the oil. It should reach the bottom of the pan and come up in 4-5 seconds sizzling. It should neither pop up immediately nor should it sit at the bottom for long.
• If the oil is smoking hot, it will brown the jamuns fast, but will be uncooked from within. So make sure the oil is at the right temperature.
• Drop 4-5 jamuns at a time in the oil depending on the size of your pan. Do not over crowd them. That would bring the temperature of oil down.
• Fry the jamuns over low-medium heat till golden brown. You don't really need to turn the jamuns. These jamuns have the tendency to turn themselves floating in the oil. You might just want to rotate the oil once. The jamuns float in the direction of oil.
• Once they are golden brown uniformly, remove them from oil and drop them in the warm sugar syrup.
• Fry the remaining jamuns and soak all of them in the syrup for atleast 2 hours. I know it looks very tempting and you want to pop it in your mouth right away, but No cheating , Be patient. Let the jamuns absorb the sweet syrup before you eat this heavenly dessert.
• You will notice the size of the jamuns is almost doubled after sitting in the syrup for 2 hours.
• Gulab Jamuns can be store in room temperature for about 4-5 days or in fridge for longer period.

Serve them warm, or at room temperature or cold.

Enjoy !!!!!! :)


Note : Do not put too much baking soda. Jamuns will ger disintegrated in the oil while deep frying.

Tip : Sometimes it so happens that the jamuns are turned out to be hard. Microwave them for 8 -10 sec just before serving, that will make the gulab jamuns softer.