Description
1. For sugar syrup: Boil 2 cups of water with a heaped cup (275g) of sugar, a cardamom pod (optional) and few strands of saffron. Cook till thick and sticky. (approx 15 minutes on medium flame)
2. Add 1 tbsp ghee and 2-3 tbsp milk (as required) in GIGANI SPECIAL GULAB JAMUN MIX and mix till a soft dough is formed.
3. Grease palms and make small smooth balls of gulab jamun. (approx 10-12 balls)
4. Heat ghee/oil till medium hot and cook the balls on low-medium heat till they get an even dark golden colour. (Keep stirring frequently with a spatula)
5. Add the drained and hot Gulab Jamuns in piping-hot sugar syrup.
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