How to make GULAB JAMUN

GULAB JAMUN DEWALI SPECIAL 

INGREDIENTS

MILK OR MILK POWDER- 1 CUP
GHEE PURE- 1 TB
BAKIN G SODA- 1/2 TB
REFINED (SUNFLOWER OR GROUND NUT OIL)
MAWA- 2 CUP
MAIDA 1/2 CUP
SUGAR 1 KGS

DRY FRUITS
CASHEWS- 50 GMS CHOPED HALF PIECES
PISTACHIOS - 10 -15 (CHOPED)
BADAM  (CHOPED)
KISHMIS- 10-15

FOR SUGER SYRUP

1 KG TO 2 KG SUGER
1 CUP WATER
4 GREEN CARDAMOM
ROSE WATER - 1 TB
KESAR SYRUP- 1 TB

NOW MIX  MAIDA , MAWA,  WITH 1/2 TB BAKING SODA - 1 TB, PURE GHEE, MILK POWDER- 1/2 CUP AND SOME MILK LIQUID - MASHED PROPERLY (WITH OUT WATER)

DRY FRUITS - CRUSHED CHOPED

NOW MAKING LITTLE BALLS OF ALL MIXTURE, AND 1/2 TB PREVIOUSLY CRUSHED DRY FRUITS FILL  IN THE EVERY BALL .

NOW TAKE KADAHI ON THE SLOW FLAME GAS , AND PUT THE OIL IN KADAHI FOR DEEP FRY BALLS

NOW FRY BALLS TILL GOLDEN BROWN.

NOW MAKING SUGER SYRUP

MIX  2 CUP SUGER IN  2 CUP WATER THEN AFTER MIX GENTLY TILL SUGAR PROPERLY MIX IN THE WATER NOW BOIL IT ON THE GAS 10- 15 MINUTES

AFTER THAT 1/2 TB ROSE WATER AND KESAR SYRUP 1/2 TB MIX IN THE SYRUP

AFTER THAT MIX ALL BALLS DEEP IN THE SUGAR SYRUP PROPERLY .

AFTER THAT TAKE COOL PLACE FOR  30 MINUTES ,

YOU MAY SERVE IT HOT ALSO AFTER GARNISHING WITH KAJU , PISTA