Gulab Jamun Sweet in Hindi

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Source Gulab Jamun Recipe Khoya

Preparation Time1 hour

Serves4

AmountIngredientPreparation
1/2 tsp Baking soda --
1 tsp Rosewater -- (optional( see variations)
Oil, ghee or a Mix both -- for skillet
cups Water -- two
1 tbsp Oil or ghee --
tbsp Yogurt or milk -- two
1 cup Dried milk powder
1 teaspoon Lemon juice --
1/4 cup All-purpose flour --
For the jamun
For Your syrup
1 1/2 cups Sugar --
Salt -- pinch

1. Bring the lemon juice and rosewater to boil in a small saucepan over medium-high flame, stirring to dissolve sugar. Let boil, without stirringfor about 10 to 12 minutes until the syrup is reduced. Remove from heat and put aside to cool.

2. Mix the milk powder, flour, baking soda and salt together in a huge bowl. Add ghee or the oil and mix into the dry ingredients until well blended. Next stir in the milk or yogurt a bit at the same time until the ingredients form a dough which can be shaped into chunks.

3. Use oiled hands to form balls the size of large marbles (about 3/4-inch in diameter) without the fractures in the surface. Work a wee extra yogurt if you receive cracks or milk into the soup. You ought to get about 1-2 balls.

4. Heat 1 inch of oil in a sauce pan, skillet or wok over medium flame. The oil's temperature must be about 150°F. The jamun and any hotter can burn on the surface until they're cooked in the interior. Add the balls a few at any given time into the oil and cook until they turn into a on all sides, around 7 or 6 minutes. Remove the jamun to your menu to cool.

5. Once the jamun have chilled, put them into the pan with all the syrup. Enable the balls boil for at least two hours and also prepare tender. They can float but since they consume the syrupthey are going to start to keep submerged.

6. To serve, put 2 or three of those jamun into small serving bowls and spoon some of the syrup . Garnish if desired (see variations.) Gulab jamun may be served cold, at room temperature or warm.

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