This is 100th post on my blog today and I wanted to make something sweet. ย Also it happens to be India’s 68th Independence day today. ย What better way to celebrate them together. ย I want to thank all my readers for giving me all your support and motivation.
I have always been a rasgulla fan. Never liked gulab jamun before I tried my mother in law’s home made ones. ย So I have been thinking of what to make for my 100th post for the past few days and decided I will make Gulab Jamuns. ย Wasn’t feeling too good so this post was delayed and today I was like I have to do it no matter what. ย Due to this special post I didn’t prepare anything with the Indian flag colors for the Independence Day.
But Happy Independence Day to all celebrating with these melt in the mouth Gulab Jamuns. ย After eating these you will never buy Gulab Jamuns from the market. ย That’s for sure as this a no fail recipe.
ย Ingredients:
- 4 cups milk powder
- 1 cup self rising flour (if using regular flour, add pinch of baking soda)
- 3-4 tbsp ghee or butter
- Milk, lukewarm to knead the dough
- 6.5 cup sugar (for chashni or syrup)
- 7.5 cup water ( for chashni or syrup)
- 5-6 green cardamoms
- Canola or vegetable oil for frying
Directions:
In a mixing bowl, add milk powder, self rising flour, ghee.
Pour milk little by little to knead the dough. ย Dough should not be too hard. ย Knead it until it is all mixed together like you will for smooth roti dough. The more you knead the better it is. Cover with a wet napkin or cloth (water squeezed out) for 15-20 minutes.
ย In a meanwhile we will make chashni (syrup). ย In a pot, add sugar, water and elaichi and let it cook. ย This is just a simple syrup so we are not looking for a stringy consistency. ย Keep boiling, it should take at least half hour or so.
Now in a kadhai, add oil and put it on the low heat. ย Also start making the little balls, depending on the size you like at the end. ย I made small balls because these will expand a little while frying and then swell up when we dip it in the syrup.
Drop a few balls at a time in the hot oil, make sure the flame is still low.
Fry them until you get the desired color.
Put them in a big stainless steel bowl and move your arm as if you are making a circle. This will help them keep in shape. Now take them out in a plate.
Your sugar syrup should be ready too, make sure it is not boiling hot. ย Drop them one by one in the syrup which is still hot to soak. Soak them for a few hours so that syrup reaches the inside of the balls, overnight is better.
Now your melt in mouth Gulab Jamuns are ready to be served.
Serve a little hot and they will melt in your mouth….
If you like the recipe, please comment below after you give it a try and share it on Facebook. ย Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Cooking!!!!
These look decadent and so delicious.
thanks Nayna..
I make them the same way too.. .. same proportion but I measure with serving spoons.
nice…Shobhaji, learnt this from my mother in law…
Gulab Jamuns are a favourite sweet in our family. I love hot gulab jamuns with either cold whipped cream or ice cream!!Yum!
I wasn’t before but after making this way, I love it too. My daughter loves them…thank you Minaji.
I loved your version of Gulab Jamun. They look soft and spongy. And if course it’s one of my fav.
Simply delicious! These Gulab jamun look decadent.