Sarika Seth Gunjal, a food blogger and Rediff reader from New Jersey, USA, shares this mouthwatering Gulab Jamun recipe.
Once you try these, you will never buy it from the store again", says Sarika.
Here's the recipe:
- 4 cups milk powder
- 1 cup self rising flour (or regular flour with a pinch of baking soda)
- 3 to 4 tbsp ghee or butter
- Milk, lukewarm as required to knead the dough
- 6 1/2 cups sugar
- 7 1/2 cups water
- 5 to 6 green cardamom (elaichi)
- Vegetable oil for frying
- In a mixing bowl add milk powder, self rising flour and ghee.
- Add milk little by little to knead into a soft dough. The more you knead the better it will be.
- Cover with a wet napkin or cloth (water squeezed out) for 15 to 20 minutes.
- To make chashni or sugar syrup, in a pot, add sugar, water and cardamom and let it boil for at least 30 minutes. This is just a simple syrup so we are not looking for a stringy consistency.
- In a kadhai, pour oil and keep it on low flame.
- Make small balls of the flour. They will expand a bit while frying and then some more when dipped in the syrup.
- When the oil is hot, fry a few balls at a time. Make sure the flame is still low and fry them until you get the desired colour.
- Put the fried balls in hot sugar syrup.
- Soak them for a few hours so that the jamuns absorb the syrup and expand well. You may also leave them to soak overnight.
- Your melt-in-the-mouth gulab jamuns are ready to be served.
Image Courtesy: Sarika Seth
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