GULAB JAMOON by Vasanthy

GULAB JAMOON:
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(CAN MAKE 50 GULAB JAMOONS)

INGREDIENTS:
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MAIDA+MILK POWDER (MIXED)-1 CUP(250 gm)
OIL/GHEE-1 CUP
SUGAR-2 CUPS
ROSE ESSENCE-1 SPOON
CARDOMOM POWDER-1 SPOON
KESARI POWDER-1 PINCH

PROCEDURE
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1. ADD LITTLE AMOUNT OF MILK TO THE MIX(MAIDA+MILK POWDER)
AND KNEAD THE DOUGH GENTLY.

2.SET ASIDE FOR 15 MINS.

3.APPLY OIL/GHEE ON BOTH PALMS,THEN SHAPE THE DOUGH INTO SMALL BALLS.

4.DEEP FRY THE BALLS IN OIL /GHEE OVER A LOW FLAME UNTILL GOLDEN BROWN.DRAIN THE EXCESS OIL IN THE STRAINER.

5.MAKE SUGAR SYRUP:
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ADD EQUAL MEASURES OF SUGAR(2 CUPS) AND WATER THEN BOIL FOR 20 MINS. ADD 1 SPOON OF ROSE ESSENCE,1 SPOON OF CARDOMOM POWDER, 1 PINCH OF KESARI POWDER TO THE SYRUP, FOR FLAVOURING.


6.SOAK THE FRIED GULAB JAMOON IN HOT SUGAR SYRUP FOR 1 HOUR, UNTILL THEY COMPLETELY ABSORB THE SYRUP AND SERVE.

NOTE:
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TO ENSURE THE CORRECT FRYING TEMPERATURE OF OIL/GHEE , DROP 1 BALL INTO IT,SO THAT IT RAISES SLOWLY TO THE SURFACE.

NOW, UR TASTY GULAM JAMOON IS READY FOR SERVING.