Ingredients:
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
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