Gulab jamun needs no introduction to Indians as it is easily available in every sweetmeat shops besides being made in homes on different occasions. It is prepared by deep frying small balls of blended mava and soaking them in sugar syrup.
The key ingredient to make Gulab jamun is Mava/khoa/ evaporated milk. However, sometimes cottage cheese is also added along with mava in its preparation.
Ingredients:
Mava/evaporated milk -1 cup (150gms)
All purposes flour/maida -1/2 cup
Salt -1 pinch
Baking soda -1 pinch or little less
Sugar -2 cups
Water -2 cups
Method:
Bring all the ingredients to room temperature. Knead the mava to remove all lumps. Mix the salt, baking soda and all-purpose flour well. Combine the mava with the all-purpose flour. Leave it aside for five minutes. Then, divide the dough into equal parts. Roll each part into a small ball. Deep fry them in small batches in medium hot oil till brown and crispy. Drop it immediately in hot sugar syrup.
To prepare sugar syrup:
Combine the sugar and water. Boil it over high heat till it reaches a syrupy consistency. It should be just sticky and flowing and slightly less than one thread consistency. Prepare the syrup while the dough it seating for five minutes.
Note:
Do not press the dough hard while rolling the balls.
Keep the flame very low while frying.
Keep stirring the jamuns while frying to get an even colour.
