Mrs.Mano's Tamilnadu Delicacies - Part 2

[Mrs.Mano]

Dear Pr!

Hope you will be doing well. Yes, I am relaxed now after my son’s marriage.
The ‘Gulab jamoon’ recipe you had posted was the very oldest recipe which I posted in the beginning stage. I learnt this from a old cookery book and practiced it with my own measurements until I got the desired effect. I could see now that I have missed one ingredient to add in this. I am posting again the corrected version of ‘GULAB JAMOON’ here! Thanks a lot for asking your doubt in this particular recipe.

GULAB JAMOON:

Ingredients

Plain flour- 3 tbsp
Full cream Milk powder- 8 tbsp
Soda bi carbonate- ¼ sp
Baking powder- ¼ sp
Cardamom powder- ½ tsp
Soft butter- 1 tbsp
Water- 2 to 3 tbsp

For the syrup:

Sugar- 2 cups
Water- 3 ½ cups

Procedure:

Sieve the milk powder, plain flour, soda-bi-carbonate, baking powder and cardamom powder thrice.
Then add the soft butter to it and mix well with the fingers like breadcrumbs.
Then add the water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure when making the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
Heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.