Ingredients
for sugar syrup:
1 cup sugar
1 cup water
3 cardamom, powdered
1 tbsp juice
for gulab jamun:
9 tbsp dry milk
3½ tbsp maida / general-purpose flour / flour
1 tbsp rava / flour / sooji
pinch of bicarbonate of soda
1 tsp juice
1 tsp clarified butter / drawn butter
4-5 tbsp milk, warm
Instructions
firstly, in an exceedingly wide pan take one cup of sugar.
further, thereto add one cup of water and find to a boil.
then simmer for four minutes until the sirup turns slightly sticky.
now add cardamom powder.
also add juice to prevent crystallization method.
cover and keep aside.
firstly in an exceedingly massive bowl take dried milk.
further, thereto add maida and rava.
then add pinch of hydrogen carbonate
also add clarified butter, juice and crumble well.
slowly add milk very {little} by little and knead well.
knead to a swish and soft dough.
furthermore, create tiny balls greasing clarified butter to hands.
make sure there aren't any cracks on balls. else there area unit probabilities for gulab jamun to interrupt whereas cooking.
heat the clarified butter on low flame and once the clarified butter is moderately hot, fry the jamuns.
fry the balls on low flame stirring in between.
fry until the balls turns golden brown.
immediately, drop the new jamuns into hot sirup.
cover the lid and rest for two hours. flame ought to be turned off.
finally, the jamuns have doubled in size.
