Gulab Jamoons

Gulab jamun is a milk-solids-based dessert, popular in countries of South Asia such as India

Milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C.The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water(kevda) saffron. These days, gulab jamun mix is also commercially available. 
Homemade Gulab Jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter(GHEE); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
Gulab jamun gets its brownish red color because of the sugar content in the milk powder (khoya)

You can even Use Gulab jamoon mix if you dont have Khova, Add 2-3 sps of Amul milk powder to the existing jamoon mix...your Jamoons will come up more softer & tastier. To make Gulab Jamoons from khova follow this method

Ingredients:

Khova(Unsweetened): 1cup
All purpose flour: 2 sps
Baking powder: 1tsp
Water: 1/4 cup
Ghee for deep frying
For Sugar syrup:
Sugar: 2cups

Water: 3 cups
Saffron strands: 4-5
Rose water: 2sps

Method of Preparation:

Make the Sugar syrup First by putting together Sugar & water in a Sause pan
Then Heat it till sugar dissolves & starts bubbling,
Then let it bubble for 2-3 min switch it off, Remove from heat
Add the saffron stands & Rose water
No need of thick sugar syrup just bubbling is enough...

For the Jamoons:
Mix Khoya, Maida , baking powder, well till it forms crumble then slowly add water
Form a soft dough mix well, do not knead the dough
Let it rest for a minute then make Small size balls(the size will double)



















In a deep kadai Heat Ghee, let it heat up Once hot turn it to Medium flame
Slowly fry 4-5 Jamoon balls at a time turning in between till its golden all sides
Dont make it too brown, If its changing colour too soon Reduce the flame further
Cook on low flame as it needs to cook inside...Remove on absorbent
Then transfer to Sugar syrup(must be warm) & it must be fully Immersed in the Syrup
Leave it for 1-2 hrs, If you dont like too soggy Jamoons you can remove the jamoons from syrup
Seperately after soaking for 1/2 an hr & While serving can add the sugar syrup.

Enjoy the delightfull Gulab Jamoons chilled