GULAB JAMOON / JAMOON / INDIAN FAMOUS DESERT

Today i am posting a all time favourite desert which is seen in all most all parties and restaurant's  . And it is such a delicacy that every body likes it , also it is a famous Indian desert. I like home made jamoon than from out side . Jamoon can be prepared very easily in home and needs very less time & effort , so who is fresher to kitchen also can do easily . Let us see the procedure to prepare yummy yummy  "jamoon ".  

                     

Ingredients :-

1. MTR jamoon pack               250 gm
2. Sugar                                 1 & 3/4 cup
3. Water                                2 cups (same cup for sugar n water)
4. Cardamom powder             2- 3 pinch
5. Milk (not hot nor cold)       1/2 t cup
6. Water to make dough         1/2 t cup (or little more )
7. Oil to fry 

Method :-
Take a wide vessel add 2 cups of water and sugar and keep it on medium flame , when it starts boiling add cardamom powder , after 3 min turn off the stove  , now sugar syrup is ready.

Take a big bowl add MTR  jamoon powder , slowly add milk  little by little and mix the powder with fingers gently (don't knead it like chapathi dough) , now slowly add water (same cup used for milk) little by little to make dough completely . cover it with a lid and leave it aside for 5 min.

     

Mean while take a kadai (should be dry) add enough oil to fry  , keep low flame .

Make the small balls from the dough and keep in a plate , once the oil is hot (it may take 5-6 min ), slowly drop the balls (10-12) in to oil and fry them till brown colour (not too dark) , and then transfer  them to sugar syrup. Similarly proceed for  the remaining dough .

Allow them to cool for some time in syrup , so that all the jamoons will nicely absorb the syrup. Tilt the syrup vessel slowly so that all jamoons get absorb it . Now you are done .
Serve the yummy -jammy jamoon's .

Note :-

1. Don't make big size balls , once they absorb the sugar syrup their size will increase.
2. Don't fry on high flame , if  you do so , immediately you will get brown colour , but inside it     will not be baked. 
3. It will be better to transfer the sugar syrup in to a wide bowl or kadai and then add the fried       balls so they will be away from each other , and you can take them out easily .
4. Adding milk to the dough gives very good texture to jamoon.
5. You can fry them only till you get golden colour , but after adding them to syrup they will         become too smooth and will break when you take them out.

All the best 

Plz comment below if you like this post , thank you.