Your gulab jamuns are hot make sure sugar syrup to be in the room temperature. make sure only is hot at the same time so that syrup will be absorbed properly. if both will be hot . then sugar syrup won't be absorbed and our gulab jamuns prepared wont be properly soaked.
|1 cup milk powder , 1 cup milk , Ghee 4 tbsp|
|2 cup sugar , 2 cup water|
|Elaichi powder , Gulab jal 1 tbsp|
|kewra water 1 tbsp , kesar strands 4 to 5|
|Milk 1/4th cup , Gulab jal 1 tbsp|
|Mawa ( we prepared ) , Refine flour 3 tbsp|
|Gulkand , kesar rang|
|1 tbsp prepared dough|
STEP 1 - for making mawa take a pan. Add milk powder , milk and ghee . mix it well on medium flame until it comes together and forms a consistency of mawa
STEP 2 - for making sugar syrup
take a pan add sugar water and elaichi powder . cook it until sugar syrup start thickening and it prepares 1 tar chashni. Followed by adding gulab jal , kewra jal and kesar strands.
STEP 3 - for making gulab jamun take a bowl add mawa, milk , gulab jal and refine flour mix it well and kneed it in a soft dough.
STEP 3 - For making gulab jamun balls prepare a filling for that take gulkand , mawa and kesar rang mix it well. now take a ball portion of dough roll in in your hand and press it a little and fill it with the gulkand filling and roll it in a way to make gulab jamuns. prepare the rest in the same way.
STEP 4 - now take a pan heat oil for frying . the oil should be heated well but the gas flame should be low to medium. all the oil to rest 5 minutes in the medium flame and then add gulab jamun balls to the oil fry it until it turns golden brown in colour.
And now add it to the prepared sugar syrup.
ONE THING TO BE NOTED .if your gulab jamuns are hot make sure sugar syrup to be in the room temperature. make sure only is hot at the same time so that syrup will be absorbed properly. if both will be hot . then sugar syrup won't be absorbed and our gulab jamuns prepared wont be properly soaked .