- Sugar Syrup Preparation: Take sugar, water, cardamom pods in a sauce pan, bring to a boil on high heat.
- Then reduce the heat to medium and boil until the syrup is slightly sticky for about 4-6 minutes on medium heat. Stir occasionally. You don't need the syrup to get one thread consistency.
- Now reduce heat to very low, add in the lemon juice, Remove from heat and set aside.
- Gulab Jamun Preparation: In a bowl, add in the milk powder, all-purpose flour, baking soda, thandai powder and mix well. Add in the ghee and mix well using your hand until the mixture turns crumbly.
- Now add in the milk as batches, gently mix and make a soft dough. Don't over-mix. Meanwhile heat enough oil to deep fry the jamuns in a deep sauce pan. Once the oil is hot, reduce heat to very low.
- Now grease your hands with little oil, take marble sized portions out of the dough and roll it in between your palms and make perfect balls without any cracks.
- Add in the prepared balls into the hot oil(3-4 at a time). Fry until dark golden brown on very low heat. Turn the jamuns to all sides using a spoon for even frying. Transfer to a kitchen paper towel , let it sit for 1 minute.
- Then add the fried jamuns into the sugar syrup. Continue the process until you finished with frying all the gulab jamuns. Let the fried jamuns soak in the sugar syrup for at-least 2-4 hours or overnight. Enjoy this yummy dessert :)
Thandai gulab jamun
By Shefali Singh
Mar, 31st
630
Servings
10 persons
Cook Time
50 minutes
Ingredients
11
- 13
Ingredients
- Sugar
- Green cardamom pods
- Water
- Lemon juice
- Milk powder
- All purpose flour (maida)
- Baking soda
- Ghee
- Thandai powder
- Milk
- Ghee (for deep frying)
- Crushed almond
- Crushed pistachios
Instructions
Notes/Tips
Don't change the quantity of baking soda, otherwise the jamuns turn chewy. If cracks appear while making balls, it means the mixture is dry. So add little milk & knead the mixture slightly and start making the balls. Make 3-4 balls at a time and fry them immediately. Fry over very low heat, otherwise outside of the jamuns turn brown & the inside remains uncooked. turn to all the sides for proper frying. Make sure the syrup is little warm.
