Tips and tricks for Gulab Jamun

Tips for making Gulab Jamun:

• Always place Gulab Jamun in hot syrup for 20 minutes before serving.
• Don’t fry Gulab Jamun balls in high heat, otherwise them will become hard inside.
• Using too much baking soda is not a good idea. Gulab jamun may break apart while you are frying.
• Gulab Jamun should not be placed in the syrup right after frying. Because it will become stringy and will lose its actual shape.

Tricks to change Gulab Jamun into different dessert :

• When your Gulab Jamun is made, cut them into two pieces. Garnish with sliced almonds and pistachios.      

Gulab Jamun

Ingredients:

Non fat milk powder (I used Nestle milk powder) – 1 cup

All purpose flour (Maida) – ¼ cup

Butter (I used Amul butter) – 3 tbsp

Milk – ¼ cup

Baking Soda – a pinch

Sugar – 2 cups

Water 1.5 cups

Cardamom Seeds – 5/6 pcs

Refined oil for deep fry the balls

Method:

1. Grind cardamom seeds.
2. Take water in large pan and add sugar and cardamom.
3. Now bring it to boil.
4. After few minutes, remove the pan from the flame.
5. Now keep stirring the syrup until the sugar gets dissolved into the water.
6. Keep it aside.
7. Now get prepared for making balls for Gulab Jamun.
8. Take flour, milk powder and baking soda in bowl. Add butter to it and mix well.
9. After that add milk and make soft but sticky dough. Keep it aside so that milk powder can absorb extra milk.
10. If you find, dough is dry, don’t add water. In that case you need to add more milk to make it soft.
11. Now grease both of your hand palms to knead the dough. Divide the dough into few equal portions. And roll them into small round balls. About 20 balls you can make.
12. Heat the oil in a deep bottom pan. Keep the flame in medium heat. Place 3 or 4 balls one time in the oil. Now fry them till they get evenly dark brown in color.
13. Keep them aside once they are fried. Let them cool down.
14. Repeat this process for frying other balls.
15. Now place them in the hot syrup. And let them be there for at least 45 minutes.