Gulab Jamuns, a staple sweet in my household (or should i say in every household) for any festival. Not only it tastes yummy, it was easier to make. All these days it was MTR/Priya/Gits Gulab Jamun Mix, which dominated. But After ICC this month, chuck all those readymade mix out.
I followed the recipe of Indo's blog, yeah man!!! making Gulab jamuns from scratch, it was lot of fun!!!! i can gurantee that!!!!!!!!!!!
Ingredients
Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2
Ghee - 2 cups for deep frying. I used normal Cooking oil.
Method
To Make Khova
In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)
Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda.
To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.Cool the balls and soak them in the sugar syrup.Let sit for a few hours.
Made Some Kaju Stuffed Jamuns too, that one is special for my Darling Son Narasimhan
