Wednesday, September 15, 2010
For the jamuns:
2 cups milk powder
1/4 to 1/2 cup milk as required (at room temperature)
1 tbsp self raising flour
Butter for greasing
For the Syrup
Sugar 2 cups
Water - 2 1/2 cups
Essence as desired, I used few drops of Rose essence
Mix the sugar and water and keep stirring till the sugar dissolves. Allow it to boil for about 5 minutes and then add the essence.
Mix the milk powder and the self raising flour well and keep adding milk to make it into a smooth dough. Milk should be added by teaspoon so as to not form a loose dough. The final dough should be of rolling consistency. Grease your palm with butter and make small balls. It is better to make small balls as the size almost doubles when it absorbs sugar syrup and also one can ensure that it is cooked well inside.
Deep fry them in oil which is not very hot. If the oil is very hot, then the outside of the jamuns would become dark quickly while the inside would remain uncooked. Keep the flame in low medium. Keep stirring the jamuns till all the sides acquire a common shade.
Drop the fried jamuns onto the sugar syrup gently and allow it to absorb the syrup at least for an hour. Devour them either hot or cold.
These are the different ways of enjoying gulab jamuns.
Eat it hot
Hot gulab jamuns topped with vanilla icecream (my personal favourite)
Can be refrigerated and topped with nuts and served