GULAB JAMOON FOR ICC

Gulab jamoons are my all time favorite dessert I can have any time.when I saw Valli has choosen Gulab jamoon for this month s chalenge I was exited to try one more version of jamoons.valli has given three recipes of jamoon s those three recipes are almost same but with very little difference but I have choosen Alka s recipe because I tried almost the same recipe before also. For the first time when I tried that was a big disaster and second time jamoon came out very heard and this time they were just melting in the mouth.Thank you so much for the recipe Alka, and thank you so much for the Indian cooking challenge Valli. and here I am with the Delicious Gulab jamoon recipe from Alka of Sindhi Rasoi
                                                                   

MAKING KHOYA (KHOVA)(MAAWA) (unsweetened condensed milk) :---
Milk --- 1 & 1/2 litre this will give you 250 gms of condensed milk(khoya)
In a heavy bottom pan pour milk and start boilling the milk in a medium flame.
mix in between and let it boil till milk become thick.If you are boiling milk in a stainless steel pan then add 2-3 stainless steel spoons in to the milk to avoid burning.
Make sure the flame should be in medium and keep on boiling After some time the milk should become thick like in the down pic.Keep on mixing other wise in this stage there are chances that milk will burn in the bottom.
With in few min. the thick milk will become like a semi solid like crumbled paneer(crumbled cottage cheese) at this time switch off the heat and let it cool.

Now mash Khoya a little and leave a side. This Khoya (condensed milk) you can use for making Gulab jamoons, peda,milk burfi and many more milk sweets and also for some rich Nawabi and Kashmiri recipes here I used it for making Gulab jamoons for Indian cooking challenge.

INGREDIENTS FOR MAKING JAMOONS:---

Khoya --- 250 gms

All purpose flour -- 1&1/2 tea sp

Corn flour -- 1 tea sp

Cardamom powder --- 1 tea sp

Oil for frying

METHOD FOR MAKING JAMOONS....

Mix all above ingredients in a big mixing bowl and mix well till it turn in to a very soft texture.

Keep mixing till the dough is really very soft.

Now make very small size balls(bit larger then pebbles) as they swell up after frying and soaking in the sugar syrup.

Make sure that the surface of the balls is really smooth with out any cracks.

In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth.check the below picture.NOW LET US SEE HOW TO MAKE SUGAR SYRUP FOR GULAB JAMOONS..........

Sugar -- 500 gms

Water -- 1&1/2 cups

Cardamom powder -- 1 tea sp

Milk --- 1 spoon

Few threads of saffron

Rose water -- 2-3 drops

METHOD:----

Mix water and sugar and start boiling

Add a spoon of milk to remove impurities (if any impurities in the milk, will form a scum on surface)

Now add cardamom and saffron and boil till you get a sticky syrup.

gulab jamoon syrup is not very dense not to dilute as in rasgulla.

Strain the syrup, add rose water when the syrup is slightly cooled.Do not add rose water while syrup is boiling or it is very hor that gives a bitter taste to the final product.Now start frying the jamoons. Heat oil in a deep frying pan and drop 2-3 jamoons at a time and fry in a very low flame.

While frying jamoons stir the oil with a slotted spoon but not to touch gulab jamoons.Means you have to keep on swirling the oil with out tossing or turning Gulab Jamoons.

Fry till light brown in color, remove from oil and drop them in to the sugar syrup.

Let the jamoons soak in the sugar syrup for few hours. They will surely swell up.

These Gulab Jamoons can be stored in the same syrup till consumed
If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help

Enjoy this delicious Gulab Jamoons cold or hot.