 MuskMelon Gulab Jamun |
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- Peel, dress, chop and mash muskmelon to pulp. Boil the muskmelon pulp till it leaves water or becomes thick. To this add maida flour and mix well to make a soft dough.
- Heat the sugar, water, cardamom, saffron in a pan for 5 minutes. Stir the ingredients well to combine them. Do not overheat it, or the syrup will turn into caramel. If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. Set the syrup aside -- you'll need it later when you have to soak the dough balls in it. Alternately, you can keep it warm over very low heat.
- Meanwhile divide the dough into equal sized balls and make smooth balls without any wide cracks. Dust the balls on corn flour turning them all over. They will become larger when you deep fry them, and you don't want them to be too big.
- When the oil is hot (not smoking hot) enough,slip the balls one at a time into the hot ghee from the side of the pan. Let the dough balls sink to the bottom of the pan. This is a part of the process -- do not try to move them. They will rise to the surface on their own. Keep turning them so they are evenly cooked on all sides.
- Drain the oil and lower the Gulab Jamun into the syrup for at least 1-2 hours. Make sure that the dough balls are completely absorbed in the syrup.
- Knead the dough with fingers very well before adding milk.After adding milk it should be very hard or too soft too.So,be careful while adding milk.
- Deep frying is the most important in making jamuns.Keep flame always in medium..If the oil is too hot,off the flame for a minute then add dough balls again on flame after a half minute.Sugar syrup is not to be very thin....And it should be warm also.Finally the most important tip is soak for some time.
- Try more Gulab Jamun Recipes.
- Check more Muskmelon Recipes
- Check more recipes with Maida
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