gulab jamun

Ingredients

Whole milk – 4 litres
Maida (all purpose flour) – 1/2 kg
Curd (yogurt) – 1 tbsp
Baking soda – 1 tsp
Sugar – 2 litres
Lemon – 1/2

Ghee – 2 cups for deep frying.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.Whip together yogurt and baking soda

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside

Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.

Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying the Jamuns

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup.

Let sit for a few hours.