|Have a look inside and see how spongy and soft:)|
Milk powder - 1 cup
Egg - 1
Ghee - 1 tbsp
Maida (AP flour) - 1 tbsp
sooji (ravai) - 1 tbsp
baking soda - 1/4 tsp
baking powder - 1/4 tsp
Oil for frying- 1 cup + 1 tbsp ghee
Sugar - 1 cup
water - 1 cup
Rose essence - 1 drop
cardamom powder - 1/8 tsp
alomond slivers - to decorate
Make the syrup by mixing sugar with water and bring to a boil. Reduce flame and boil for 2 more minutes. Switch off and keep it warm. add cardamom powder and rose essence.
Mix all the dry ingredients first. Then mix ghee and stir well. Beat the egg with a fork and add to the mixing bowl. Knead to a smooth dough. Don't knead too much. Make a smooth dough.
Divide it into 15 - 16 pieces and roll each piece into small balls or elongated balls. By toughing some oil or ghee smooth the gulab jamuns, so that there is no crack.
Heat oil + ghee in a frying pan. Keep the flame in minimum and fry the jamuns in small batches, till they get golden red color.
Take them out and soak in prepared syrup.
Let it soak for an hour or overnight before serving.
Decorate with almond slivers.
Gulab jamun is ready!
Makes 16 gulabjamuns.
Serve warm or cold as dessert.
This is the best way to make gulabjamuns that gets cooked inside and outside uniformly.
As soon as it is soaked (within few minutes) it may taste a little salty. But after an hour or more this gulabjamuns will be perfectly sweet and soft.