Gulab Jamun

 

||Ingredients||

 

Milk (fullcream) - 1/2 litre

Gluten Free chappati Flour - 4-5 tbsp

Baking powder - 1/4 tsp

Baking Soda - 1/4 tsp

Clarified Butter (Ghee) - 3/4 tbsp

Sugar - 1+3/4 cup

Water - 1 +1/2 cup

Crushed Cardamom - 2 to 3

 

||Method||

 

Cook the milk until it thickens like Rabri.

Keep mixing it in little intervals to prevent the formation of malai.

When you have reached the consistency of rabri (which takes about 15 to 20 minutes), then leave it for approximately 20 minutes to cool.

Then make the sugar syrup by adding sugar and water, and cook on high flame. Don't make any thread syrup just cook it for about 5 to 6 minutes and then add cardamom.

Now cover the sugar syrup.

Then in the thickened milk start adding flour little by little and knead it. When it mixes well, add baking powder and soda to it and again knead properly with your hands. The dough should be loose not hard or else the gulab jamuns will be hard.

Grease the dough with ghee.

Now make balls out of the dough, the balls should be smooth with no cracks.

Fry these on low to medium flame and when they reach the colour of gulab jamuns take them out and put in the sugar syrup. After 30 minutes they can be eaten.

 

||Notes||

When the milk thickens a little switch off the flame at that time only because it thickens a bit after cooling too.

I used 4 +1/2 tbsp of flour.

If the sugar syrup is cool then heat it and then add the gulab jamuns to it.