#Gulabjaman Ingredients for sugar syrup:Sugar 4 cupWater 4 cupYellow food colour a pinchGreen cardamom 5 to 6
Method for syrup :Take all ingredients together & cook till sugar grains dissolved.your syrup is ready.
U can go with the ratio of 3:3 if u don't want to use extra sugar it will not effect the sweetness of jamuns but it's convenient 😉u can use remaining sugar syrup in halwa,vermicelli & in Zarda.
Ingredients for balls :Milk powder 2 cupPlain flour (maida) 2 tbsp Semolina (sooji) 1 tbsp Baking powder 2 tsp (leveled)Cardamom powder 1/2 tspOil 2 tbsp (or u can use ghee but it should be melted and cold....quantity is same as oil)2 eggs
ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.
Mix all dry ingredients very well tthen add in wet & knead a soft & non sticky dough.
(if you feel your dough is dry & crumbly, add more beaten egg & if you feel your dough is sticky add little flour.... it happens some time s due to the size of eggs if eggs)
Make sure your dough should be smooth.Now make small & even round or oval balls.Heat oil in a wok until lukewarm.Oil should not be too hot.
(Check oil temperature by adding a small piece of dough if small bubbles appear on the sides of the balls it's ready for frying......or u can check by dipping back of wooden spoon there will also appear small bubbles)
Fry these balls on slow flame soon these balls expand to twice of its original size.
(Cously move the wok or move with spoon lightly only on the surface of balls in a circular motion)
Till these balls colour turns into nice golden brown.Add these balls immediately into the syrup.simmer for 10 to 15 minutes.
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