A Bite of Yum, The Jamuns

Soo.. I think I mentioned something about yummy bites.. hah! I've brought you a Gulab Jamun recipe

 How nice.....nyomnyom.....

And why Im giving you this recipe? This is one of the most popular and traditional Indian sweet recipe made especially for festive delight. Basically Gulab Jamun are a milk-solid-based sweet originating in northern India. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to a soft dough. In modern terms, it is known for dried/powdered milk instead of Khoya. 

Trust me, it's such a heaven in the mouth. Spongy, chewing and juicy coated with sugar syrup. I'm not joking, peepz!

It is often topped with almonds to enhance flavour.

Here we are!

I recommend you to try this Gulab Jamun with milk powder ~ available at every grocery store

Prep Time: 5 minutes

Cook Time: 35 minutes

Serving: 9-10 jamun

Ingredients

- 1 cup sugar

- 3 green cardamom pods

- 1 1/2 cups water

- 1-2 drops of lemons juice *optional

- 1 tbspoon maida (all purpose/wheat flour)

- a small pinch of baking soda

- 1 tbspoon of ghee (clarified butter)

- 1/2 cup milk powder

- 2-3 tbspoons of milk

- Oil / Ghee, for deep frying

Instructions:-

STEP 1

- add 1 cup of sugar, 3 green cardamom pods, 1 1/2 cups of water and 1-2 drops of lemon juice in a deep pot/pan

- heat it over medium flame around 8-10 minutes

- turn off the flame when it turns a lil' sticky

*lemon juice is to prevent syrup from solidifying when it cools

STEP 2

- use a wide-mouthed bowl

- add 1/2 cup milk powder, 1 tablespoon of maida, pinch of baking soda, 1 tablespoon of ghee

- use your hand to mix so the ghee mixes evenly with milk powder

STEP 3

- add few more tablespoon of milk and mix until the mixture turn out like in the picture

- it will be sticky but no worriesssss

*if you over mix it, gluten forms and jamun will turn dense and will not absorb sugar syrup properly

STEP 4

- divide mixtures and make into round sized small portions (9-10)

- add few tablespoon of milk if the mixture is dry and crack appears

- do not make larger balls as the size will increase to double after deep frying and soaking in sugar syrup

STEP 5

- preheat a pan with ghee with medium flame

- slow drop 3-4 balls at a time once the oil is medium hot, reduce the flame to low and stir gently

- the color will start to turn light golden in 2-3 minutes

STEP 6

- deep fry for 6-7 minutes until they turn golden brown

- transfer them over to kitchen napkin to absorb excess oil

- maintain the temperature of the oil and deep fry the remaining balls

STEP 7

- reheat the sugar syrup for 3-4 minutes

- add the deep fried jamuns into the syrup and soak atleast for 2 hours before serving 

- the fried jamuns will increase in size as it absorb the syrup

"JAMUNS are ready for serving at this time!!"

Taste : SWEEEEEEEEEEEEET with mild fragrance of the cardamom

Woahhhhh! Well, you guys can even serve the Gulab Jamun with vanilla ice cream as a sweet with meal.