4 eco-friendly cardamoms - slightly crushed
Method
Using the heel of the palm or the bottom of a set metal bowl, mash the khoya, to ensure that no grains remain.
Add the flour and sodium bicarbonate and knead into firm dough. Use a mixer too.
The dough ought to be firm but pliable and cannot feel dry. Whether it does feel dry, wet both hands and work the dough again.
Shape the dough into marble-sized balls (jamuns) which are smooth and creaseless. The form could be round or oblong.
Heat ghee within the kadahi till a bit of dough thrown in pops up at the same time.
Lower heat and fry a cube of bread till light brown (this lowers the high temperature from the ghee).
Lift out bread and add as numerous jamuns and so will easily fit in, with out them touching another.
Maintaining your heat low, fry these till a golden brown throughout.
Drain the jamuns from the ghee, and fry the following lot, growing heat for any couple of seconds after which lowering it again before adding the jamuns.
Keep your gulab jamuns aside up until the syrup is prepared.
Mix the sugar and water and put over low heat, stirring up until the sugar dissolves. Make certain it doesn't boil.
Boost the heat when the sugar dissolves, after which bring mixture to some boil.
Add some milk and water mixture and continue boiling over high flame, without stirring.
Skim off any scum that collects around the sides from the pan.
Prepare till syrup thickens a little. A finger drizzled with slightly cold syrup should form a coating onto it
for any couple of seconds.
Take syrup off stove and awesome for at least 30 minutes. Strain via a fine nylon sieve
or muslin cloth.
Add cardamom and produce syrup to some boil again.
Add some fried gulab jamuns into it and set from the heat. Let jamuns soak not less than 30 minutes
before serving.
