Gulab Jamun is a dessert having root in South Asia such as India, Sri-Lanka, Nepal, Pakistan and Bangladesh. Gulab jamun can be defined as the Indian version of the donuts which is immersed in the sugary syrup. It comprises mainly of milk solids. Gulab jamun has a history where there are 2 origins given in theory one being from the Persia and other from the kitchen of Mughal ruler Shah Jahan’s personal chef. Gulab jamun is made in almost all festivals and celebrations. Another variant of Gulab jamun is “kala jamun” which is black in color.There are many ways in making the gulab jamun, here the simplest way of all is demonstrated below.

Ingredients:
Milk Powder- ½ cup (not-fat milk powder)
Maida (all purpose flour) – 1 table-spoon
Baking soda – ¼ tea-spoon (pinch)
Lemon juice- 1 tea-spoon
Ghee – 1 table-spoon
Cardamom powder- 1 tea-spoon
warm milk- 2 table-spoon
Sooji- 1 table-spoon
Rose essence – 2-3 drops
Sugar – 1½ Cup

Method For the sugar syrup-
1) Take one and a half cup sugar in a sauce pan and add a cup of water in it and put this mixture on stove. Heat it till it starts boiling.

2) After it starts boiling reduce the heat to medium and keep it on simmer for 8-10 minutes.

3) After this add a drop of rose essence (Optional)

Method For the Jamun
1) Take a bowl and, mix milk powder, sooji, ghee, lemon juice, all purpose flour, baking soda, and cardamom powder.

2) Use the hands only for the mixing as this will keep a consistency in making the dough soft.

3) If it is too dry add 1 to 2 spoons of warm milk if required. Dough should be very soft and should stick to fingers. Cover and set aside for about 10 minutes.

4) Now grease the palm with oil and then knead the dough, after kneading the dough with the help of the hands divide the dough into 18 equal parts and roll them into round balls.

5) In a separate frying pan heat the oil on medium heat. The frying pan should have adequate amount of oil. Take a note of its temperature it should not be too hot.

6) Place the gulab Jamuns in the frying pan one by one.

7) It should take around 7 minutes to fry the gulab jamuns. While frying the jamuns keep rolling them so they are evenly browned.

8) Let the jamuns cool for a few minutes before dropping them in the hot sugary syrup.

9) The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Note:
1) To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

2) Remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.

Useful Links
http://www.manjulaskitchen.com/gulab-jamun-2014/#AEtG39psjLwhJvVd.99
https://www.youtube.com/watch?v=8KwQqNCK1xE
https://www.youtube.com/watch?v=v17Q5lZGqLw