GULABJAMUN

FOR THE GULABJAMUN

In a big thali or parat put together grated mawa , grated paneer and maida

Mix them nicely and with your palm knead it very well , until it becomes very smooth like a smooth textured dough

To test whether it is of right consistency , try to make a ball , if there are no cracks on the surface , it means it is of right consistency

The surface of the ball should be really smooth

In the meantime heat ghee in a heavy bottomed pan or kadai , which has handles will be of great help , first on high then make it low

Now start making balls from the mixture

Stuff 2-3 pieces of mishri and a strand of saffron in each ball

Simultaneously make sugar syrup in another pan by putting sugar and water , mix well

Cook on low heat , until one string consistency comes , then switch off the gas

Now slide slowly the ready balls in the hot ghee and hold the kadai with your hands and shake it slowly so that the gulabjamuns cooks properly and brown colour also comes evenly

Fry on low heat only , so that it cooks properly from inside also

When done nicely then put them directly in the sugar syrup

Always fry 4-5 gulabjamuns at one time

In this way make all the gulabjamuns

While serving them take out from the sugar syrup , cover with silver leaf and garnish with chopped pistachios

With this 16 pieces of gulabjamuns were made