Name: Uraddal Gulab Jamun recipe by Maritta Felix at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 3
Ingredients: Whole White Urad Dal -½ cup; Maida 1 tsp; For Sugar Syrup:; 3/4 cup suger or jegarry; Water 1/2cup; Cardamom Powder ¼ tsp; Rose Essence (optional) 3 drops; To Deep Fry:; Oil or ghee As Required to fry

Instructions

Wash and soak the urad dal for 2 hr.Then drain the water completely. Grind it into a smooth and soft paste with very very little water.
The batter looking like butter is the right consistency. Grind it using a mixie or grinder.
Take the batter out of the mixie or grinder and transfer it into a wide bowl. Add 1 tbsp of maida. Mix them well with your hands.
Heat the oil or ghee in a pan, wet the hands with water and drop gooseberry size balls into it. Keep the flame at medium only.
Fry them well on all sides till they become golden yellow color.
Take it out from the oil and drain the oil completely.
Immediately put them into the already prepared hot sugar or jegarrysyrup. Leave it for 15 mins and then serve.
Syrup
Mix the water and sugar or jegarry together in a wide bowl. Bring it to boil till it dissolves completely.
Then strain the syrup to filter the impurities. Again bring it to boil and add cardamom powder. Cook till the syrup becomes little bit thick but before the one string consistency.
Add rose essence if you want. Sugar syrup is ready to use.
You can keep this for 2-3 days at room temperature.

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