- - 100 gm: Wheat Flour
- - 200 gm: Jaggery
- - 5 gm: Fennel seeds
- - 200 ml: Mustard Oil
- - 1/4 tsp: Water as required
- - Sweet Spice Powder
- - Take the milk powder, flour and butter in a bowl and add water to it. Add just enough whole milk to make a medium-hard dough.
- - Make round and smooth balls of the dough by gently rolling each portion between your palms. Keep these balls in a plate and cover with a damp yet dry kitchen towel.
- - Take some oil in pan and heat it on a high flame. Then lower the flame to medium after some time and slip in the balls into the hot oil from the side of the pan, one by one.
- - When the balls sink to the bottom of the pan, gently shake the pan to keep the balls from browning on just one side. Be careful that the balls are not to be moved, only the pan is to be shaked.
- - After about 5 mins, the balls will rise to the surface. Now agiatate the balls gently and constantly to ensure even browning on all sides.
- - Be careful that if the temperature of the oil is too high then the gulab jamuns will tend to break. So keep the temperature in control.
- - The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
- - Sugar Syrup
- - Take 2 cups of sugar and 1 cup of water in a bowl and add 4-5 slightly crushed cardamom pods and a few strands of "Kesar" to it.
- - Mix it well with a spoon and heat the mixture or 5-10 minutes until sugar is all dissolved in water.
- - Be careful not to overheat the mixture as it will lead the sugar to caramelize.
- - Transfer the hot syrup into a serving dish and keep it warm on stove. Remember that the syrup should be made earlier and kept warm.
- - Add the fried gulab jamuns directly into the warm syrup. Keep them in the syrup for sometime.
- - Hot and tempting Gulab Jamun are ready to be served.