FOR GULAB JAMUN DOUGH
- Milk powder – 1 cup
- All purpose flour/maida – 1/4 cup + 2 tbsp
- Ghee/oil – 1 tsp + 1 tsp
- Milk – 1 tbsp
- Curd/yoghurt – 1 tbsp
- Baking soda – a small pinch
- Ghee /oil – 5 tbsp
FOR SUGAR SYRUP
- Sugar – 1 1/2 cups
- Water – 1 1/2 cups
- In a mixing bowl, add flour, milk powder and baking soda.
- Sieve it for 1-2 times to get a homogenous mixture,
- Add ghee, curd and milk to it.
- Mix it well and knead it into a dough. The dough must not be soggy. It can be shaped into ball well.
- Make 12-14 equal sized ball by taking a small portion of the dough.
- Meanwhile, in a vessel, add sugar and water.
- Boil the mixture till the sugar completely dissolves. Turn off the flame before it reaches a single string consistency.
- Heat oil/ghee in a kadai.
- Drop the balls when the oil/ghee is medium hot.
- Fry till the balls turn golden brown.
- Add them to the sugar syrup and soak it for 1-2 hours.
- Serve it.
- If oil is too hot, then the balls will become brown soon. Also, it will not be cooked inside.
- Check the hotness of the oil by dropping a small ball.
- Rose essence or cardamom powder can be added to the syrup for a flavour. But I prefer the plain one.
- The fried gulab jamun will swell once dropped in sugar syrup. So make small or medium sized ball.
- It can be garnished with grated almonds or pistachios.