GULAB JAMUN can be made with many types of ingredients.
To make it crack free GULAB JAMUN it is all about the dough. Moisture plays an important role in the GULAB JAMUN dough. GULAB JAMUN sugar syrup ratio is generally 1:1 or 2:1.
INGREDIENTS FOR DOUGH
9 bread slices
1/2 cup milk
1 tbsp ghee
Break the bread and knead the bread with the heals of palm for 2 minutes.
Then add little milk and knead gently first until the dough comes together forming minimal cracks. Do not add too much milk, the dough will become soft and sticky.
Heat sufficient oil with one table spoon ghee in heavy bottomed pan on medium to high heat about two three minutes, then reduce the fire.
Add the balls in the oil, they will sink to the bottom of the pan. Let it rise.
Once they rise and begin to float, flip the jamun, until it has a uniform golden brown colour. Remove from the fire then remove the excess oil and add it in to the sugar syrup.
FOR THE SYRUP
150 g sugar
1/4 lt water (1:1 or 2:1)
1 tsp rose water
Mix sugar and water in a pan and heat until sugar melts and when the sugar syrup boils reduce the fire to simmer another 3 to 5 minutes until the syrup becines thick. Lastly add the aromatic flavour of rose essence.
Enjoy this recipe.