- Sugar 300 gm
- Water 320 ml
- Rose water 1/2 tsp
For the Jamuns:
- Prabhat Gulab jamun mix
- Oil for frying
- ghee for greasing
- Cashews for garnishing
- Take sugar and water in a pan and bring it to boil.
- Reduce the flame and keep it for 5 min or until a sticky syrup is formed.
- Add the rose water to the syrup.
- Add some lemon juice to stop the syrup from crystalizing.
- First prepare the syrup and keep it warm, so that the jamuns are fried and added directly into it.
Making of Jamuns:
- Take a mixing bowl; add the Prabhat Gulab Jamun mix to it.
- Now slowly add Prabhat milk and form soft dough.
- Don't mould the dough for long, and then the Jamuns may break while frying.
- Let it rest for 10 minutes. Cover it with a damp cloth.
- Grease your hands with Prabhat ghee.
- Divide the dough into 20 portions. Roll it into smooth jamuns.
- Make sure there are no cracks or else the Jamuns will break while frying.
- Heat oil in a wok. When the oil is hot enough, turn the heat to medium low.
- Test the oil by dropping a pinch of dough in it. The dough will go down and after a second, it will float. If this happens, continue frying.
- Now slowly drop the Jamuns in batches.
- Fry the Jamuns by turning them frequently so they will have even colour.
- When the Jamuns are golden brown all over, drop them directly into the syrup.
- At this point the syrup should be warm. If not warm it slightly.
- Soak the Jamuns in the syrup for an hour and then serve.