Gulab Jamun

Ingredients (for 100 pcs)

Mawa (Solid condensed milk) – 1 kg

Chenna (Fresh Curd from 5 ltrs cow milk) – 600 g

Maida (White Flour) – 200 g

Arrarot (Corn Flour) – 100 g

Baking Powder – 1 tsp

Soda – ½ tsp

Ealichi Powder – 6 tsp

Ghee (for Frying) – 2 liter

Sugar for Chasni – 5 kg

Milk – 100 ml

Process

• Make a clear sugar solution using milk and sugar.
• Make soft dough using mawa, chenna, maida, carrot and ealichi powder. Use water if required. The dough should be soft enough to make a crack-free ball. Sprinkle the baking powder and the soda over the dough and mix well.
• Make small balls from the dough and fry them in medium hot ghee.
• To stir the balls, after putting them in the ghee, the kadahi (frying pan) can be taken off the stove and rotated on the platform. The balls should come to the surface within one minute, after putting in the ghee. Put back the kadahi on the stove and continue to fry on slow flame. When the balls are golden brown, transfer them to the sugar solution. The solution should be warm and not hot. Soak the gulab jamuns for at least an hour.
• Gulab Jamun is ready to be offered to Krishna.