Gulab Jamun is one dessert that I love...this was also my sister's favourite,this ones for you Baji......
Generally,its a lengthy process to prepare gulab jamun from scratch,but due to the ready mixes,nobody cares to make it with the original painstaking long method,
but the difference in taste between the two is quite prominent.
Now,this method that I learnt....is very very easy and very close to the original taste....my mother in law taught this to me...thanx a ton MIL...the results were superb...and everybody loved it.
Back in TN,in my in laws place,I also tried out the original method using khoya etc...but the thing is,I liked this taste better than that, and the ingredients were at hand too...no need to go out for any exceptional ingredient like khoya, because here in dubai ,generally we have the milk powder (nido) at hand always...so,lets get started
milk powder(I used Nido) 1 cup(standard sizes)
egg white from 1 egg
ghee 1 tsp
milk as required
1.5cup sugar(2 if you want really sweet)
water 1.5 cup(sugar:water ratio should be 1:1)
cardamom 2 pods
oil for deep frying
--> Mix togeather milk powder,eggwhite,ghee, using milk knead the mixture into dough,be careful do not put lot of milk,just enough to make it the consistancy of dough.
--> Leave it for 10 mins,meanwhile, in a pot, pu sugar and water and cardamom, and let it boil for around 10-15 mins,then lower the flame to sim.
-->now grease your hands with oil and make balls from the milk powder dough.
-->Heat oil in a wok, when it is hot enough lower the flame and fry the jamuns till they are golden brown.
-->Take out the jamuns and dump it in the sugar syrup(you can transfer the sugar syrup in the serving bowl,but take care that it remains warm or hot when the jamuns are being dumped into it).
--> Let it stand for at least half an hour befor serving so that the jamuns absorb the syrup.
-->Enjoy the Gulab Jamuns melting into your mouth...drooooooooooool..
hope you like it,do try it out and let me know....ras malai is on the similar lines but...a little bit different!