Recipe by Chrysl Castelino
Ingredients:
250 gms instant gulab jamun mix
1 tbsp powdered sugar
1/4 cup warm milk
ghee for deep frying
For the stuffing
2-3 tbsp chopped nuts (almonds, cashew, pista)
little yellow food colouring (optional)
For the sugar syrup
1 cup sugar (approx 400gms)
1 cup water (equal to that of sugar)
4-5 cardamom pods
1 tbsp rose water
1 lemon - juice
Steps:
For the syrup
- In a large vessel, add the water and sugar and bring to a boil.
- Add the cardamom pods and continue to boil till you get a "one string" consistency from the syrup.
- At this point, turn off the flame and add the rose water and lime juice.
For the gulab jamuns
- Empty the contents of the instant gulab jamun mix into a vessel and combine the sugar.
- Knead into a soft, slightly moist dough using warm milk. Rest the dough for about 10 minutes.
- Take a very small portion of the dough and combine it with the chopped nuts and food colour. Form small balls with this to be used to stuff the jamuns.
- From the remaining dough, roll out crack-free balls with greased palms and stuff it with the nuts ball.
- In a pan, heat sufficient ghee to deep fry.
- Add the stuffed gulab jamun and fry on medium to low flame till they turn golden brown on all sides.
- Drop them in the hot sugar syrup.
- Once you add all the jamuns in the sugar syrup, turn the flame on and boil the gulab jamuns in the syrup for 5-10 minutes. This will help them soak all the syrup.
- ENJOY!