|For the Jamun balls||For the Sugar Syrup|
For making Sugar Syrup
1. Put sugar and water into a sauce pan and boil as it become a viscous syrup.
2. Meanwhile, lower the flame and let it simmer for 5 to 8 minutes.
3. Put in the lemon juice, rose essence and cardamom powder to the syrup and covered it after removing heat.
For making Jamun Balls
Take the milk powder, maida, baking soda and semolina in a mixing bowl, and mix them all.
Put in the lemon juice and ghee and mix it well untill it turns as a crumbly flour.
Pour the milk into the crumbly flour and mix it well as dough formed. At this time dough may be very sticky.
Leave it rest for about 5 to 10 minutes. During the rest time dough will be absorbed the access moisture. *
Make small n smooth balls by the help of your palms, make sure all the balls are equal in size.
Keep all the balls covered under a kitchen towel to prevent them from getting dried up.
Take a frying pan and heat the oil on medium flame. Make sure when you fry the gulab jamun balls, oil must be at low temperature throughout the fry time, fry all the ballls untill it turns the color into golden brown.
Put the fried jamun balls in the warm sugar syrup. Leave it soak for an hour. Your delicious and yummy gulab jamun is ready.
*Tips: If the dough feels like dry, add few drops of milk or water. The dough should be soft and moist. Its the only secret to form a well smooth balls without any cracks.