Gulab Jamun

Gulab jamun/ Kala Rasgulla/ Kala Jam the way you call it its the best of all Indian sweets, Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup.The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside.To finish a round of chaat with these hot jamuns is the most satisfying experience, especially on a cold winter or monsoon evening.

Ingredients:-

1. 1 cup Carnation Milk Powder


2. 1/2 cup all purpose flour


3. 1/2 tsp baking soda


4. 2 tablespoons butter -melted


5. Whole milk just enough to make the dough
   

For the Sugar Syrup :-

1. 2 cups Sugar


2. 1 cup water


3. Oil for frying

How to make gulab jamun:-

• Make the dough by combining the milk powder, Bisquick, butter.


• Add just enough whole milk to make a medium-hard dough.


• Divide the dough into 18-20 portions.


• Make Small balls by gently rolling each portion between your palms into a smooth ball.


• Place the balls on a plate.


• Cover with a damp yet dry kitchen towel.


• Heat the oil on high and then lower the heat to medium.


• Slip in the balls into the hot oil from the side of the pan, one by one.


• They will sink to the bottom of the pan, but do not try to move them.


• Instead, gently shake the pan to keep the balls from browning on just one side.


• After about 5 Min's, the balls will rise to the surface.


• The Gulab Jamuns should rise slowly to the top if the temperature is just right.


• Now they must be gently and constantly agitated to ensure even browning on all sides.


• If the temperature of the oil is too high then the gulab jamuns will tend to break.


• So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.


• The balls must be fried very slowly under medium temperatures.


• This will ensure complete cooking from inside and even browning.
  

Sugar Syrup

• The syrup should be made earlier and kept warm.


• To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.


• Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".


• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.


• Do not overheat, that will caramelize the sugar.


• Transfer this hot syrup into a serving dish. Keep warm on stove.


• Add the fried gulab jamuns directly into the warm syrup.


• Leave gulab jamun balls in sugar syrup overnight for best results.


• They can be served warm or at room temperature.
  
  Serving can be done along with the sugar syrup of without syrup. if there are visitors in your house then serving without syrup is the best although you can cover gulab jamun with Varak(chandi ka varak) and cab also be garnished by nuts.