how to make gulab jamun ( malai wala )

cooking time : 20 minutes
preparation time : 30-10 minutes
serve: 7 

ingredients :

full cream dry milk                 2 cups
baking powder                          1 tsp
refined flour                            2 tbsp 
baking powder                           1 tsp
clarified butter/ ghee                3 tbsp


for sugar syrup :

sugar                                  1/2 kg 
kewra  essence                      2 drops 
water                                  1/2 kg ( about 1 cup)

for filling :

khoya                    1 cup ( 100 grams)
custard powder          2 tbsp 
milk                          as required ( about  1 cup)




method :  

to make filling :

• in a sauce pan boil a cup of milk and add khoya and sauté till khoya get totally dissolve in it then add custard powder and allow it to get a boil . close the flame and set aside . 

sugar syrup :

• to make sugar syrup in a large pan take 1 cup of water and 1/2 kg sugar and stir and cook till sugar get completely dissolve . add few drops of kewra essence or green cardamom powder .close the flame and cover the pan .

gulab jamun :

• to make balls of gulab jamun  in a large mixing bowl take 2 cups of powder milk ,3 tbsp ghee/clarified butter add 1 tsp baking powder , 2 tbsp refined flour mix well . 

• break two eggs n a small bowl . 

• now add eggs carefully in prepared mixture  (flour and powder milk bowl ). and knead it it gently . this going to take about 15 minutes . 

• now make balls out of this mixture . balls must be so  smooth . 

• heat oil a large pan and put the balls in it . continue move the pan this time so that balls get cooked evenly from all sides . (don't use spatula move pan by using its holder ).ball will  come up by they own . you no need to touch them until they get the color shown in picture .

• when the balls get nice golden color from all sides this time you can use spatula . and cook it till it get nice blackish brown color ( or dark chocolate color ). ( cook it on very slow flame please  . no need to be hurry . frying may take about 15 to 20 minutes ).

• remove the balls from oil and put it in hot sugar syrup . and let it be in syrup for 10 minutes . 

• after that remove them from sugar syrup and set aside . 

• cut them from middle and put prepared filling in it. 

• mouth watering dessert is ready serve . 

necessary precautions need to be taken :

1. while making batter be careful , while mixing eggs  knead the batter for about at-least 15 minutes by using palm . 
2. balls must be so smooth . make sure  there should not have any cracks in it before adding it in oil . 
3. oil must be warm not too hot ( if oil will be hot gulab jamun get color from out side but its not cook inside . so that it will not absorb sugar syrup )
4. use large opening pan to fry gulab jamun and use enough oil ( like 2 to 3 liter ).
5. do not use any spatula immediately after adding balls in oil . allow it to get golden color. 
6. sugar syrup and gulam jamun must be hot while adding to sugar syrup . must be hot .
7. it contain lots of calorie so diabetes patients stay away of it .even a normal person can eat only two of it . ☺☺
8. the dessert is also known as rasgulla in India and Pakistan .