Diwali Sweets: Gulab Jamun.

Gulab Jamun is the Traditional Indian Sweet Dish which is most favourite of all people. 

8 tbsp milk powder(doodh powder)
2 tbsp maida
1 tbsp Sooji
Little bit of baking soda
1/2 tsp lemon juice
1 tsp pure ghee 
5 tbsp milk, warm( for preparing the dough)

Processing of Sugar syrup: 
First we have to prepare the sugar syrup.
In a deep pan take 2 cup of sugar and we have to add 2 cup of water to boil.
In simmer boil for 3 to 4 minutes to get sticky.
Add the Cardamom powder and lemon juice, cover it and keep aside.

Gulab Jamun

Processing of gulab jamun:
In a large bowl take all milk powder and add the maida, rava.
Then add a little pinch of baking soda.
And you also add the ghee and finally add the milk little by little and knead it     well.
Knead the dough too soft and smooth.
Make small balls in your hand.But keep in mind there should be no cracks on     balls.
Heat the ghee in low flame after some time put the gulab jamun ball in the hot ghee and fry the jamuns balls till it turns golden brown.
After fry immediately drop the jamun balls into hot sugar syrup.
Cover the lid for 2 to 3 hours.
Finally Gulab jamun sized will be doubled and ready to eat.

Recipe of gulab jamun by sanjeev kapoor

Make Gulab Jamun with:- Sanjeev Kapoor Indian recipe

Gulab jamun is made by mixing milk with flour and baking soda so that the end result is expanding. The use of wheat merely as a medium “glue” that malleable milk and not destroyed when fried.

Thus, use is restricted merely filler wheat dough and add texture so that the dough is not too soft. If most of the flour, gulab jamun will taste like bread and reduced its distinctive flavor. Here are the ingredients we need to prepare before making gulab jamun.

Creating materials Gulab Jamun

• 100 grams of milk powder
• 25 gr flour
• 2 tablespoons yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Sugar Syrup Ingredients

• 100 gr sugar
• 1/4 tsp cardamom powder
• 1 tsp rosewater
• 400 ml water
• A few slices of turmeric

 How To Make Gulab Jamun

• Combine milk powder, flour, yogurt and baking soda into the container and knead by hand until smooth. If the dough is too hard, it can add a little yogurt and if it is too soft can be added a little flour.
• Make small dots have a diameter of approximately 2-3 cm, do not be too large because later will expand when fried dough. If dough is sticky, we could use a little oil on your palms.
• Put the dough into a circle and close the tray using a cloth napkin. Let stand for about 15-20 minutes.
• Meanwhile, we can make sugar syrup by means of pouring sugar, cardamom powder, rosewater and saffron and sliced ​​into the water into the pan.
• Boil and cook until slightly thickened sugar syrup because the water is slightly reduced. Remove and set aside.
• Heat the oil over medium heat, fry until fluffy dough circle and float and change color to brown. Consider the magnitude of the fire; if the dough does not expand but had a brownish perfect means fire that we use is too large.
• After gulab jamun means a brownish mark mature. Remove and serve with sugar syrup.
• Gulab jamun with Sanjeev Kapoor Indian recipe is ready to be enjoyed.