gulab jamun Recipe

 INGREDIENTS

• Non fat Dry Milk pd - 1 cup
• Maida - ½ cup
• Heavy cream / fresh cream/ Milk-1/2 cup + 2 tbsp ( Use it more or less as needed)
• Baking pd -1/4 tsp
• Ghee -1 tbsp
• Cardamom pd - ¼ tsp
• Chopped Pistachios - For garnish
• Oil for frying
• Sugar - 2 cups
• Water - 1 cup
• Cream of tartar -1/4 tsp

INSTRUCTIONS

In a bowl mix maida, milk pd, baking pd and mix well .

Then add heavy cream ( i used heavy cream) as needed and mix them gently with fingers.

Add ghee and form a smooth dough.

Let it rest for 10 mins.

In the meanwhile in a sauce pan make sugar syrup by adding sugar and water.

Let the sugar dissolve completely and reach a bubbling boil, you don't have to attain any string consistency. The syrup should be of sticky consistency.

Add cardamom , cream of tartar and mix well.

Smooth the dough and divide to equal size to make oblong shape by rolling the dough in between your fingers.

Heat oil in pan / kadai , When the oil is hot drop the shaped langcha and deep fry them till golden brown.

Don't keep on turning them as they might form cracks, stir the oil slightly without disturbing the langchas and they will automatically turn aroundand this way cook evenly.

Cook the langchas in low to medium flame as you want the inside to cook well.

Once they are golden brown drop them in the warm syrup ( keep the syrup warm). Do the same for rest of the shaped langchas.

Once all the langchas are fried and soaked in the syrup, Cover the sauce pan andlet them rest for 1-2 hours.

Then remove them from the syrup and serve. You an serve them with or without syrup.

Garnish it as you like I did with some pistachios and some rose petals.

Note : The same recipe can be followed to make gulab jamun, just shape them into rounds.

NOTES

The same recipe can be followed to make gulab jamun, just shape them into rounds.