Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls.
This will shake the balls and even ensure even browing of all the balls. If you fail to make the syrup correctly, then the jamuns will not soak the syrup and turn soft. If you go past the sticky syrup stage, you will end up in a one string consistency. In that case, add little water and stir. Check again. Switch off. Add rose water. Making dough 4. If you use more soda then the balls may break. Then mix them up very well or sieve it. Make sure the mixture is uniform.
Add 1 tsp of ghee. Next mix well everything. Mix both together. Begin to mix. Use up the rest as needed. I used up full 2 tbsp of it. Do not knead the dough. If the dough is too dry use little more milk. The dough turns slightly sticky and refuses to leave the fingers. Grease your fingers and make a stiff yet soft dough. This should be the right consistency of the dough.
If by chance it turns sticky sprinkle another tsp of plain flour. This is just to fix and does alter the texture. Divide the dough to 14 to 18 equal portions and make smooth balls without any lines or cracks on them. Do not knead or press the balls. Be gentle in handling the dough. Check your syrup if it is still hot.
If not, heat it up once more. The syrup must be hot and not very hot. When you dip your finger, you must feel it is hot. But not very hot that you cannot tolerate the heat. Leave it on the stove.
How to make gulab jamun Pour ghee or oil to a hot pan. I prefer ghee to oil since ghee has a better smoke point than oil. Ghee or oil must be just medium hot and not very hot. Essentially, deep fried balls made of milk powder, flour, butter and cream or milk, and then soaked in sugar syrup. They sound terrible when you put it like that, but oh!! These sweets were a rare treat for us when we were growing up. I am not sure why, but am guessing that the amount of work involved put my mum off a lot of the time.
Its not a very hard recipe, but it does take a bit of patience and time. So my earliest memories of this sweet are associated with hot Saturday afternoons at home. My mum didn't work on Saturdays, but we had school in the mornings. We would get back, have lunch, then my mum would chase us into bed for a siesta. Of course, we being kids, protested very vocally at this intrusion into our playing time, but looking back I see why mum did this.
It was her 'quiet time' where she could putter around the house, maybe sew a bit, garden, try out a new dish Ocasionally one of her friends or colleagues would join her, and they would together whisk up some magic in our teeny kitchen. There were the disasters remember your chocolate making session, mum?
It didn't taste identical to the premade mix, but was close, dare I say even better.
This will ensure complete cooking from inside and even browning. Do not knead or press the balls. The recipe will not work without baking soda.
In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk. Leave it on the stove.
I am not sure why, but am guessing that the amount of work involved put my mum off a lot of the time. Ghee or oil must be just medium hot and not very hot. Making dough 4.