Gulab Jamun

Ingredients:

1. Gulab jamun – 1 7 oz packet

2. Sugar – 2 cups
3. Cardamom 5 notches
4. Rose essence ¼ tsp
5. Salt - a pinch to enhance the flavor
6. Cooking oil or Crisco shortening ½ liter

Cookware:

Stove Frying pan Jalladi Karndi (take out fried jamun from oil)

Preparation:

Pour the gulab jamun mix into a bowl. Boil 1 cup of water and pour slowly into the mix. Stir to a thick
consistency. Then take dough and mold small jamun balls. Dough can make up to 24 balls (depending on
the size you mold them)

Pour your cooking oil / vegetable shortening into a frying pan. Set stove to medium flame. Once oil
starts popping, drop the jamun balls 10 at a time and keep stirring until golden brown. And set aside.

Repeat this same process for all 24 balls.

Next -

Syrup preparation:

Add 2 cups of sugar and 2 cups of water in another sauce pan and boil for 10 min. Turn off the stove.
Then add a pinch of salt, ¼ tsp rose essence and 5 notches of crushed cardamom to the syrup. Mix it
well. Drop the fried balls into syrup mix, cover the lid and let it soak for an hour. This can be stored in
the fridge for 10 days.

Served cold or hot as a desert