LET’S MAKE GULAB JAMUN FOR YOUR SIBILINGS: HAPPY RAKSHA BANDHAN

HOW TO CELEBRATE RAKSHA BANDHAN?

On the occasion of this festival sisters generally apply tilak to the forehead of their brothers, tie the sacred thread called Rakhi to the wrist of their brothers and do arati and pray for their good health & long life.

GULAB JAMUN RECIPE

This recipe is highly aromatic and quick to make.

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 05

REQUIRED INGREDIENTS

For Milk powder Gulab Jamun

1 cup Milk Powder

3 tbsp All-purpose flour / Maida

1 tbsp Ghee

1/8 tsp Baking soda

4 -5 tbsp Milk

For Sugar Syrup

1.5 cup Sugar

1.5 cup Water

1/2 tsp Lemon Juice

4 Cardamom pods

Few Saffron strands

METHOD

Sugar Syrup:

1. Into a pan add sugar and water to cover the sugar , once the sugar dissolves and comes to a boil turn down the heat to low and let it simmer for 8 -10 minutes.
2. Sugar syrup should not reach 1 string consistency, if it reaches 1 string consistency then the syrup will not penetrate more efficiently into the jamuns.
3. Once it reaches half string, add a few drops of lemon juice to prevent sugar crystallization also add crushed cardamom pods for flavoring and few strands of saffron (optional).    

1. In a mixing bowl add milk powder, Ghee, All-purpose flour, baking soda and mix well.
2. After mixing nicely add milk gradually and mix it gently to form a doughs.
3. Do not give too much of pressure and knead and also do not knead it for a long time (jamuns turns hard)
4. After kneading take a small portion of the dough a roll it into small balls, there should not be any cracks on the outside of the balls, it should be soft and smooth.
5. If you see cracks then you can sprinkle a little more of milk and make it again.

1. Heat oil in a pan, Temperature of the oil should be medium it should not be high, if you drop a small portion of the dough it should come to the surface of the oil immediately whithout changing it color.
2. If it becomes brown then the oil is very hot and if it stays down for a long time then the temperature of the oil is not hot enough.
3. Once you get that temperature, drop the balls and fry until golden brown.
4. Do not over crowd the oil, leave enough room for frying also use more oil the jamuns should be fully immersed into the oil. 
5. In between swirl it with a spoon to ensure even browning.

1. Once the balls develop nice uniform golden brown color take it off from the oil and drop it into the sugar syrup.
2. If the sugar syrup is cooled then we need to warm it up for 1 minute before adding the jamuns.
3. Let the balls soak in the syrup for minimum 3- 4 hours before serving.
4.  
5. That's it our Gulab Jamuns are ready to be served. It’s quite simple and really easy to make.

 <h1>IN CONCLUSION<h1>

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