For the first time, i prepared gulab jamuns from the scratch, thanks to Srivalli for choosing gulab jamuns for this month's challenge, i enjoyed preparing this gulab jamun for diwali and we enjoyed having this juicy and soft jamuns..Srivalli proposed us three ways of making out jamuns from the scratch, she choosed from the yum blog, from Indo and the last one from Alka's blog..I was bit nervous and went for reading through those three ways of making out jamuns, but finally i choosed from Indo's way of making out jamuns, her step by step pictures helped me a lot and i loved the way Indo's grandma prepared these juicy and soft jamuns...Thanks Indo..I followed all the ingredients and measurements she went for, i just loved the way each and every steps as indo described with her clicks that u wont even fail ur preparation..This jamuns tastes marvellous and divinely delicious when compared with store bought jamun mix...Going straight to Srivalli's Indian Cooking Challenge..
4litres/16Cups Whole milk
1tsp Baking soda
1tbsp Cardamom powder
In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)..Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda...To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside...
For Sugar Syrup:
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil,add the cardamom powder...Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
Cool the balls and soak them in the sugar syrup...Let sit for a few hours.
Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.