Gulab Jamun is one of the sweet that you can prepare for almost any occasions. When you make gulab jamun you need to wait for atleast 8 to 10 hours for all the syrup to get absorbed in jamuns. Try this instant recipe for Gulab jamuns and it will be ready on no time. A real time saver... - See more at:
http://www.madhurasrecipe.com/desserts/Gulab-Jamun#sthash.O6JZmlsd.dpufIngredients:
For Sugar Syrup
1 1/2 cup Sugar
1 cup Water
1/4 tsp Cardamom powder
1 tsp Lemon Juice
2 drops of Rose Essence
For Gulab Jamuns
1/2 cup non fat Milk Powder
1 tbsp Clarified Butter / Desi Ghee
1 tbsp fine sooji
1 tbsp Maida
2 tbsp Milk + 2 tsp if needed
1/4 tsp Baking Soda
1 tsp Lemon Juice
Method
For Making Sugar Syrup
Take sugar in to a sauce pan.
To that add water, mix and bring that to a boil over high heat.
Once syrup comes to a boil, lower down the heat to medium and simmer for 5 to 8 mts.
You don't need the syrup to get one thread consistency.
After sugar syrup is simmered for 8 mts, turn the heat off.
Add lemon juice and mix.
And season the syrup with cardamom powder and rose essence and mix.
For making Jamuns
Take a milk powder in to bowl.
To that add maida, sooji, baking soda and mix well.
Add ghee and lemon juice and mix well, till the time mixture turns crumbly.
Now add milk and make that in to a soft dough.
Cover and allow to rest for 5 mts.
After 5 mts, most of the moisture has been absorbed by sooji.
Now divide the dough in to small equal portions.
Deep fry prepared dumplings till it gets deep golden color.
As soon as the jamuns are fried put them in to hot sugar syrup.
Let the jamuns soak in syrup for about an hour.
Tips
Do not overcook sugar syrup, otherwise gulab jamun will not get soaked in the syrup.
Use fine variety of sooji only.
After resting the jamun dough, if you find that it has dried out, add little extra milk to make it moist.
The jamun dough should be moist only, when you roll them in to dumplings.
- See more at:
http://www.madhurasrecipe.com/desserts/Gulab-Jamun#sthash.O6JZmlsd.dpuf
