Gulab jamun

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.

Ingredients for making gulab jamun:

Gulab jamun mix 1 packet
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

Preparation of gulab jamun:

• You can buy a ready-made instant gulab jamun mix. 
• Just takeout the powdered min into a plate, 
• mix a little bit of milk to make a thick dough, make small balls(very smallballs because balls will become big when added to sugar syrup).
• fry in oil don't fry in ghee.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one.
• They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. 
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. 
• This will ensure complete cooking from inside and even browning.

Sugar Syrup:

• The syrup should be made earlier and kept warm. 
• To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". 
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove.
• Add the fried gulab jamuns directly into the warm syrup. 
• Leave gulab jamun balls in sugar syrup overnight for best results. 
• They can be served warm or at room temperature with any ice cream.