This is
the most famous sweet in India. Besides the original recipes, there are so
many brands available in the market for readymade gulab jamoon powder. I have never tried these. I prefer the
original recipes always. Among them, this is the only recipe I love always to
follow. 25 years back, I got this recipe from a friend who was working in a
five star hotel in the abroad. The hotel was following this recipe only. After
following this recipe and tasted the soft and delicious gulab jamoons, I have
stopped trying the other recipes of gulab jamoons. Now the recipe follows.....
Ingredients:
Self raising
flour- 3 tbsp
Full cream
milk powder- 8 tbsp
Bicarbonate
of soda and baking powder- 1/4 tsp
Soft butter-
1 tbsp
oil to fry
the jamoons
water- 2
to 2 1/2 tbsp
cardamom
powder- 1/4 tsp
saffron- a
few threads
For the
syrup:
Sugar- 2
cups
Water- 3
cups
Procedure:
Sieve the
self raising flour, bicarbonate of soda, baking powder and the cardamom
powder thrice.
Mix in the
butter and mix well with the flour evenly.
Now add
the water little by little and make a soft dough.
The dough
should be shiny and soft without cracks.
Make small
goose-berry sized balls.
Do not
press hardly the dough and do not give pressure to make the balls.
Heat the oil
on low-medium fire.
Fry the
balls ten at a time.
When the
balls become golden brown evenly on all the sides, take them away and keep them
on a kitchen towel.
Now mix
the sugar in the water, pour it in a pan and heat it on medium fire.
When the
syrup starts simmering, put in all the balls with the saffron..
Allow the
balls to cook for 15 to 20 minutes.
Now the
delicious Gulab Jamoons is ready to serve!
When you
fry the balls, the Gulab Jamoons should become double in size.
Then when
the jamoons are boiling in sugar syrup, again they must become double in size.
This is
the correct method to follow.
PS: Plain flour can be used instead of self
raising flour.
