Melt in mouth MUST to make this DIWALI- Easy pessy - GULABJAMUN

GULABJAMUN

Ingredients

Milk Powder- 1 & ¼ Cup
Suji- 1 tbsp
Maida – 1 tbsp
Ghee- 1& ½ tsp
Milk- ¼ cup & 2 tbsp
Baking Powder- ½ tsp
Kesar- few strands
Chopped pistachio- 1 tbsp
Cardamom powder- ½ tsp
Citric acid- ¼ tsp

Method

• Make dryfruit and kesar khoya for inner filling by adding
few strands of kesar,
some chopped pistachio,
¼ cup of milkpowder
1 tbsp of luke warm milk
¼ tsp of ghee
keep it aside
• Make Gulabjamun soft dough by adding
1 cup of milkpowder,
1 tbsp maida,
1 tbsp Suji ,
½ tsp Baking powder
¼ cup of luke warm milk
1 tsp of ghee
• Keep this gulabjamun dough aside for 5 min to rest
• Make just sticky Chasni by boiling
1 cup of Sugar
2 cup of water
½ tsp cardamom power
few kesar strands
¼ tsp citric acid
• Make small balls of gulabjamun dough
• Make a small cavity and add dryfruit khoya in it
• Close the gulabjamun dough and make a smooth balls
• Fry these gulabjamun balls in ghee on low flame
• Add these fried gulabjamun balls in the hot chasni
• Cover it and let them simmer for 5-6 min
• Gulabjamun are now double the size- soft and subtle
• Let Gulabjamun’s be in this chasni for atlest 4-5 hours
• Garnish with Pistachio and Serve them hot