Mugdha: Gulab Jamun

Gulab Jamun is the most popular sweet in India and one of my favorites...I love the hot melt in mouth gulab jamun a lot..This recipe is very easy and a must to try for every sweet lovers...so try out and enjoy..:-)

Ingredients :-

For Gulab Jamun balls -

Milk Powder - 1 1/2 cup
All purpose flour - 1/3 cup
Khoa - 1 cup
Sooji - 2 tsp
Baking powder - 1/2 tsp
Thick cream - 1 cup
Rose water - 1 tbsp
Butter - 1 tbsp at room temperature
Ghee/oil for deep frying

For sugar syrup -

Sugar - 2 cups
Water - 1 1/2 cup
Cardamom powder - 1/4 tsp
Few saffron strands

Method :-

Soak sooji in little water for 3-4 min and later drain it.
Mix milk powder, all purpose flour and baking powder together in a bowl.
Add butter to the above and gently mix.
Add drained sooji and khoya then mix well.
Add cream little by little to the flour and gently mix to form a medium soft dough.
Do not knead hard, just gather with your hands so that it forms a smooth dough without any lump.
Rest the dough for 5 min and make equal size small balls.
Now heat water, sugar, cardamom powder ans saffron in a pan in medium flame.
Keep stirring until sugar dissolve.
In medium flame boil it for 7-8 min or until you get one string consistency.
Heat oil/ghee and fry the jamun balls in low-medium flame by rolling them gently inside the oil, so that it gets evenly cooked and become deep golden brown color.
Keep in a kitchen towel and immediately add them to hot syrup. Mix rose water to it.

Soak them for 2-3 hrs in the syrup and enjoy hot or chilled gulab jamun.
Serve it as it is or you can serve it with ice cream or kheer according to your choice and enjoy...:-)

#Note :-

If you get cracks in the dough balls, then sprinkle water and try to make smooth dough.
If oil is too hot while frying, then it gets burnt and wont get cooked from inside.
If oil is not hot enough, then jamun balls get cracked and suck more oil.
The fried balls may look too dark while you take them out from oil, but it become gorgeous red color after soaking in syrup.