Gulab Jamun ~ For 1 lakh Hits

Hi there, am really happy n excited to say my little blog hits, One Lakh page views last week... It's a big thing for me.. :) Am saying THANK YOU to my friends and readers, who made this.. :-) Well, my blog's been a great platform for me to cook  tasty and healthy foods to my family !!Everyday when i cook am learning some ..some thing new , may be in cooking or in presenting ,clicking the pics and so on...So i thought of sharing the Sweet moment, with everyone's all time favorite Gulab Jamun !!Simple indian dessert.. if you using store bought Jamun mix..if yes do give this a try..sure you will like it !

Ingredients:

1. Milk Powder-1 cup
2. Maida/All purpose flour- 1/2 cup
3. Baking soda- 1/4 teaspoon 
4. Rava/Sooji- 1teaspoon
5. Butter- 1 teaspoon
6. Milk As required

Sugar Syrup:

1. sugar-  1cup
2. Water- 1 cup
3. Saffron thread

Method:

• Add sugar and water in sauce pan, keep the stove On. Stir the water to dissolve the sugar.Boil it for 15- 20 mins  in medium flame to get sticky syrup.Add some Saffron thread  to it.
• Once it boiled and got a sticky consistency,close with lid and bring to warm temp.
• Mean while prepare the dough, take a wide bowl,add milk powder,maida,baking powder and sooji mix well in hand.
• Add butter mix well.Sprinkle some milk and crumble.Slowly add milk ,make in to soft dough.( add 1 tablespoon of  milk at a time)
• Cover the dough and rest it for 15 - 20 mins.
• After that , pour enough oil in Kadai/Pan for deep frying the Jamun.
• Apply little butter to your both the palms to prevent stickiness. Take a small amount of dough, and make a small size ball.Do the same with rest of the dough. Avoid cracks.

• Check the oil temp with pinching little dough in it.If it starts sizzle and coming up, the oil in ready to go.
• Drop the balls gently in to the oil.keep rotating to cook and get red color in all the sides.Once it got a nice red/golden color,take out drain the oil well and directly in to the warm sugar syrup.
• Let the jamun soak in the syrup for atleast 3 hrs.
• Enjoy the Jamuns...Chilled or Warm! I served some warm Jamun with Ice cream..

Note:

• Add cardamom powder/rose water instead of saffron.
• Sugar syrup should have to be in warm while adding jamuns.
• Don't press the dough hardly.