Here it is!
Ingredients:
MTR Gulab jamun mix powder 350 gms
100 ml water
Ghee 2 tbsps
Warm Milk 20 ml
Sugar for syrup 750 gms
Food colour orange 1/2 pinch
Food colour yellow 1/2 pinch
Rose water 20 ml
Refined Groundnut Oil 500 ml
Procedure:
Transfer the powder mix to a dry bowl.
Add water little by little and knead gently.
Add warm milk and ghee 1 tbsp and knead again to a nonsticky and soft mass.
If needed, add little water and knead.
Cover and rest for 10 minutes
In the meanwhile, we prepare sticky sugar syrup.
Bring to boil the sugar 750 ml + 500 ml water+food colours on medium heat.
Allow boiling until the sugar syrup turns thick and sticky( no string consistency needed.)
Turn off the heat.
Apply little ghee in your palms
Make balls of equal size.
Heat groundnut refined oil on medium heat until deep-frying temperature.
Lower the balls
10 per batch.
Fry until golden brown on medium heat
Turn over the balls to fry evenly.
Transfer the hot balls to the hot syrup
Add Rose water and cardamom crushed seeds. (optional)
and one tbsp fresh ghee.
Let them soaked in sugar syrup for 15 minutes
Soak the gulab jamuns to infuse the rose and cardamom flavoured the balls turns silky, slightly grainy crust and juicy inner side.
Indians most favourite dessert!
Jamuns melt away as you enjoy in one bite.
Cooking time 25 minutes
Yield: 20 members of 4 each
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