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.....
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
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.