FOR JAMUN:
Ingredients:
- 100 grams milk powder, unsweetened
- 60 grams maida / plain flour
- ½ tsp baking powder
- 2 tbsp ghee / clarified butter
- milk, for kneading
- ghee or oil, for frying
FOR SUGAR SYRUP:
- 2 cup sugar
- 2 cup water
- 1 tsp cardamom powder
- ¼ tsp saffron / kesar
- 1 tsp lemon juice
Method:
- In bowl take milk powder, maida & baking powder and mix well.
- Add 2 tbsp ghee and mix well in the mixture then add little milk at a time and form a soft dough (Do not knead too much).
- Cover and rest it for 15 minutes .
- Meanwhile prepare the sugar syrup. Add water, sugar, saffron and cardamom and bring to boil for 5 minutes till the syrup is slightly reduced. Turn off flame and add 1 tsp lemon juice
- Prepare small ball sized jamuns and make sure there are no cracks in the jamun. (otherwise they will break while frying)
- Deep fry in medium hot oil or ghee stirring continuously till they are golden brown.
- Drain excess oil on paper towel and transfer the jamuns in hot sugar syrup.
- Cover and leave it till they double in size.
- They are ready to serve.
RABRI
Ingredients:
- Gulab jamun – 10 pieces
- Milk – 1 litre
- Sugar – ¼ cup
- Cardamom powder – a pinch
- *Saffron – a pinch (optional)
- Pistachios – 2 tbsp + 1 tsp (chopped)
Method:
- Heat milk in a heavy bottomed pan and reduce the flame when it starts to boil. Cook over low flame till little thick, stirring and scraping the sides occasionally, for about 35 – 40 minutes
- Add sugar, cardamom powder and saffron and cook for another 10 minutes, stirring occasionally. Add 2 tbsp chopped pistachios and remove from flame. Let it cool for some time. Now cool it in the refrigerator for 2 – 3 hours.
- Remove the gulab jamuns from the sugar syrup and add it to the cooled rabri. Top it with remaining 1 tsp chopped pistachios and serve.
