Gulab Jaman is one of the most favourite and most popular dessert/ sweet of South Asia. It is made of milk solids soaked in cardmom scented sugar syrup and served hot with slivered nuts. This is the easiest and the tastiest recipe I know…… Please try and comment 😀

Ingredients:

• ¼ to ½ cups of cold milk
• 1 cup full cream milk powder
• 1 tspn self-rising flour
• 1 tbspn ghee
• Few cardamom seeds
• 1 ½ tbspn semolina (soaked in ¼ cup of lukewarm water for 2 minutes)
• Oil for frying (fresh oil) and 6 tbspns ghee

SHEERA

• 1 cup white sugar
• 1 cup brown sugar
• 2 cups water
• Few cardamom seeds

Procedure:

-In a saucepan, mix water, cardamom seeds and sugar and put it to boil. Stir and keep boiling until the gulab jamans are ready.

-In a mixing bowl combine milk powder and ghee. Mix it well until u form small crumbs.

-Add flour and mix.

-Drain and discard water from soaked semolina and add the soaked semolina into the mixture. Add cardamom seeds too and mix well until everything is uniformly mixed and small crumbles are formed.

-Now gradually add milk and mix. Add milk slowly in batches and when this mixture takes the place of smooth, soft dough, keep it aside to rest for 10 minutes, covered with damp cloth.

-Meanwhile, heat oil. Be very careful about the temperature of the oil. You do not need very high or very low temperature. The best way to check the rite temperature for frying gulab jaman is drop a very little piece of the dough in to the oil, if it rests at the bottom and rise to the surface of the oil in some seconds, then it is ready to fry gulab jamans.

-Now make 12 small (walnut sized) balls from the dough.

-Put them in oil and keep stirring the oil slowly with the wooden spoon. This will give your gulab jamans even colour and texture and the oil temperature will also remain uniform.

-After 10 minutes of frying you will get the right Gulab Jaman colour and that is when your gulab jamans will be cooked from inside too.

-With a slotted spoon take them out and put them in boiling sugar syrup (sheera). Let them cook for 5 – 10 minutes on low heat in the sugar syrup.

-Take a deep serving bowl and pour the sugar syrup and gulab jaman thing into it.

-Garnish with some slivered almonds, pistachios, shredded coconut and silver edible foil and serve hot after as a desert

OR

-After cooking them in the sugar syrup for 10 minutes take out the gulab jamans and arrange them on a serving dish, garnish with some shredded coconut, etc. and serve.