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GULAB JAMUN

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   Preparation time: 15 min, Cooking time: 35min, Yield: Serves: 6-7, Makes: 18-20

   INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
MILK-MAVA POWDER
1 CUP
2
ALL PURPOSEFUL FLOUR
2 TSP
3
MELTED BUTTER/GHEE
2 TSP
4
BAKING SODA
1/8 TSP
5
SOAKED FINE SOOJI
1 TSP
6
SUGAR
2 CUP
7
WATER
2 CUP
8
APPLE CIDAR VINEGAR
½ TSP
9
CARDAMON
4-5
10
OIL
FOR FRYING
















METHOD:

In a mixing bowl, add milk powder, all purposeful flour, melted butter, baking soda, vinegar, and soaked sooji, Adding little water at a time, make soft dough, Cover and keep it aside.


To make sugar syrup, add equal proportion of sugar and water and cardamom powder. Keep boiling on medium heat till you reach single thread consistency.

Make a small ball out of gulab jamun dough and keep it aside.



Heat the oil, slide and deep fry all the jamun slowly on low to medium heat, till you get golden brown.



Once all the jamuns are fried, drop into warm sugar syrup and Soak it for 2 hours at least. And serve.





 TIPS:
 How to check single thread sugar syrup consisitency:

 Dip a spatula in the syrup and lift it out. Allow syrup to cool down for a second,touch the syrup
 With a  finger and then touch your thumb together and pull apart gently.

 You need to keep testing for its consistency. Until it forms single thread between forefinger and thumb.



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