+Gulab Jamun..;)

We started The New Year with an absolute melt-in-the mouth Indian Delicacy " Gulab Jamun"..;)...Hope the whole year gives us sweet news and joy all thru..Anushka & AJ seem to be in love with Gulab Jamun's...the first time i did it i made it this way,i came across this awesome recipe from Sailu's Blog(A fellow blogger),but i had a bit of my own adjustments made to suit our tastebuds..). But when my lil one doesn't give me enough time i just go for the other option "MTR" my favourite and most reliable brand in making gr8 Gulab Jamun's..;) Okay...That's one fact the second fact being that i can fastforward the whole process...and the final fact being that sometimes even i am short of time and most importantly patience...like i am today,believe it or not i've been typing this post for the past whole week...;( sorry guys..i really wish i could really really write the whole in and out of loads of "gup-shup" but seriously... my lil one..she just seems to hate (or rather "HATE" in capital letters) the sight of me even touching the laptop leave alone using it...;( anyways so lets quickly get on with the recipe...Home made, absolute melt in the mouth... gulab jamun's:


Here's what goes in for the Sugar Syrup:

• 1&3/4th Cups: Sugar.
• 2 Cups: Water.
• 4-5 Clove's Of Cardamom: Crushed along with a Teaspoon of Sugar in the grinder(Optional).

How to put it in together:

1. Mix the Sugar & Water together in a Deep & wide Bottomed Pan assuming the size such that you will be soaking the fried Jamun's in the same at a later stage(So ensure you pick your pan carefully, or else the soaked Jamun's may break when you try to add or remove them from the pan so there's enough room for all).
2. Add the crushed cardamom powder to the mixture and let it boil for about 15-20 minutes,Preferably on low or medium heat so the water does not evaporate quickly and the sugar may caramelize.
3. Keep stirring every now and then and remember you will know your sugar syrup is ready when you will notice white circular marks begin forming along the sides of the pan in which you are heating the mixture.

Here's what goes in for the Gulab Jamun's:

• Khoya:1Cup (can also be prepared by boiling & continuously stirring one liter of milk, on medium heat till it forms a thick dough like mixture).
• All purpose Flour or Maida:3/4th Cup. 
• Soda Bi Carbonate/Cooking Soda:1/4th Tspn.
• Baking Powder:1/4th Tspn.
• Clarified butter/Ghee: 4Tbsp.
• Sugar Syrup(warm):3Tsp.
• Warm/Cold Milk:1-2 Tbsp approx/you could add more if required.

How to put it in together:

1. Sieve the flour thoroughly. Add the khoya and baking powder & Soda Bi Carb to the flour and mix well to attain the appearance of bread crumbs.
2. Now add the 3 Tsp of sugar syrup and 1-2 tbsp of milk to make a soft dough. The milk can be adjusted to form a soft  dough.
3. Keep aside for half an hour. After half an hour knead it again and make balls by gently rolling each portion between your palms into a smooth ball. You must ensure you fry the readied balls before they begin to dry, if they dry up,they begin to crack and break.(another tip: make sure the oil is just hot enough to fry the jamun's,or they will break).
4. Heat the Oil/Ghee in a deep frying pan preferably on medium heat and then turn the flame to low and gently slip in the Jamun's into the oil/ghee from the side of the fry pan one by one.
5. Take Off the frying pan from the fire and you will see the Jamun's rise above the oil/ghee in a minute. Now bring the pan back on fire on low heat and continue to fry the Jamun's gently, stirring constantly,so that they cook completely from inside & they acquire even color on all sides and do so until it turns golden brown all over.(I know the process sounds very long but it hardly takes time..). Fact Tip:You must remember the Gulab Jamun's will turn out one shade lighter than what color you fried them, once you dip them in the Sugar Syrup. 
6. As you begin to fry the Gulab Jamun's ensure your sugar syrup is ready and warm,begin frying the jamun's and drop them carefully in the warm sugar syrup and with the help of a spout pour warm sugar syrup on it to soak it well from all sides or else you will have lumpy looking jamun's, soaking it properly will ensure the picture perfect round gulab jamun's to soak well and look pretty tooo....just as you can see in the picture.. and also will enable the juice to penetrate thoroughly inside giving you immensely soft and juicy..heavenly Jamun's.(trust me on this one..;)).
7. AND WULLAH...WE HAVE ABSOLUTE MELT IN THE MOUTH..GULAB JAMUN'S READY TO BE DEAVOURED ON..;)
8. Enjoy them warm or with Ice-Cream or Kulfi's they taste just as great ...and do not forget to leave me a note..;).