Gulab Jamoon recipe

Gulab jamoons are most popular dessert of India . Favorite of everyone.  Here is simple recipe for yummy and perfect jamoons. I have used milk powder in my rceipe as khoya which is original ingredient is not available here in USA.

Gulab is pure rose essence which is added in syrup . And jamoon shape is oblong like fruit jamoon of India. Hence the name Gulab Jamoon.  I mean atleast thats what my mom used to tell us while we watched her make this dessert.  Ofcourseshehad lot of knowledge as she was literature lecturer.

INGREDIENTS :

* 1 Cup nonfat milk powder

* 1/4 Cup all-purpose flour

*  1/4 teaspoon baking powder

* 1/2 cup heavy cream

* 5 ground cardamom

syrup :

2 cups water
2 cups sugar

oil for deep frying.

Sugar SYRUP

In a large wide botton pan add sugar and water and boil . Stir to disolve sugar. after sugar is fully dissolved keep heating for 5-10 minutes etc. Turn off stove .

GULAB JAMOON

1. In a large mixing bowl add milk powder, all-purpose flour,  baking powder and cardamom and cream and knead gently to form soft dough.  Use some milk if dry and knead more. If very fluidy add some flour.

2.  grease your palm with desi ghee or oil and make small even sized balls and oblong shaped jamoons.

3. Heat oil in a pan / wok / kadai. Add these jamoon balls gently and fry on medium heat till dark brown.  Gulab jamoons will be more than double the size after frying.

4. You should start making sugar syrup before frying jamoons  so that you can tranfer these jamoons immediately in luke warm syrup.

5. Jamuns need to soak in syrup atleast for 30 minutes before serving.