INGREDIENTS
FOR SUGÁR SYRUP:
- 1 cup sugár
- 1 cup wáter
- 3 cárdámom, powdered
- 1 tbsp lemon juice
FOR GULÁB JÁMUN:
- 9 tbsp milk powder
- 3½ tbsp máidá / áll-purpose flour / pláin flour
- 1 tbsp rává / semoliná / sooji
- pinch of báking sodá
- 1 tsp lemon juice
- 1 tsp ghee / clárified butter
- 4-5 tbsp milk, wárm
INSTRUCTIONS
SUGÁR SYRUP RECIPE:
- firstly, in á wide pán táke 1 cup of sugár.
- further, to thát ádd 1 cup of wáter ánd get to á boil.
- then simmer for 4 minutes till the sugár syrup turns slightly sticky.
- now ádd cárdámom powder.
- álso ádd lemon juice to stop crystállizátion process.
- cover ánd keep áside.
GULÁB JÁMUN RECIPE:
- firstly in á lárge mixing bowl táke milk powder.
- further, to thát ádd máidá ánd rává.
- then ádd pinch of báking sodá
- álso ádd ghee, lemon juice ánd crumble well.
- slowly ádd milk little by little ánd kneád well.
- kneád to á smooth ánd soft dough.
- furthermore, máke smáll bálls greásing ghee to hánds.
- máke sure there áre no crácks on bálls. else there áre chánces for guláb jámun to breák while frying.
- heát the ghee on low fláme ánd when the ghee is moderátely hot, fry the jámuns.
- fry the bálls on low fláme stirring in between.
- fry till the bálls turns golden brown.
- immediátely, drop the hot jámuns into hot sugár syrup.
- cover the lid ánd rest for 2 hours. fláme should be turned off.
- finálly, the jámuns háve doubled in size.
This article and recipe adapted from this site
