Gulab jamun

Ingredients:

Gulab jamun mix	1 cup (packets are available in indian grocery stores)
Sugar	2 ¼ cups
Milk or water	¼ cup (for kneading dough)
Food color	a pinch (optional)
Cardamom	2
Water	as required (for sugar syrup)
Oil/ghee	for frying

gulab jamun

How to do Gulab jamun:

• Knead mix with ¼ cup of milk/water and 2 teaspoon of ghee into soft dough as like chappathi dough.
• If you need to increase the softness of the dough keep it for 1 hour. (this is optional)
• Now shape the dough into smooth small balls of equal size by greasing your hands with oil/ghee.
• To find out oil/ghee is ready for frying drop the small quantity of dough it should take a minute for rising. The flame should be moderate always.
• Fry the balls deep in oil/ghee till it become reddish brown evenly by turning it continuously and set the fried balls aside to cool.
• Prepare the sugar syrup using 2 ¼ cups of sugar and 2 ¼ cups of water. Allow it to boil for 5 minutes by adding crushed cardamom, food color in it.
• Add the deep fried balls in this hot syrup and serve it after 2 hours.

Serving tips:

• You can serve it by dropping it into coconut milk along with some sugar syrup.

Tips:

• Don’t over heat the oil/ghee to give smoke. The dough should not be sticky in your fingers. If you feel so you can add some more amount of mix in it.
• While shaping balls it should be smooth as much as possible. If it has any lines on it will break while soaking in sugar syrup. 
• If the dough gets dry slightly knead it again by adding one teaspoon of milk.
• You can also shape the balls by keeping small piece of cashew nut or badam in the centre

for more dishes visit indian recipes