Gulab Jamun

GULAB JAMUN:


INGREDIENTS:


Kova          - 350 grams
Sugar          - 5 cups
Ghee           - 1 cup
Saffron        - a little (about the size of a pin's head)
Maida         - 1/2 cup

The 'Kova" can be bought or can be prepared at home.

MAKING OF KOVA:

Take 8 cups of milk in a wide-mouthed pan, over a slow fire. Go on stirring continuously, till the milk thickens into white kova. 8 cups of milk should turn into 2 cups of kova.

MAKING OF GULAB JAMOON:

1. Take kova in a tray and knead it well. 
2. Add maida and baking soda and rub into the kova with the palm and knead well.
3. See whether it can be rolled into balls. If not, sprinkle a little water and knead and keep covered for five minutes.
4. Prepare syrup with sugar, using 6 cups water.
5. Let the syrup boil, till it becomes sticky and it from the stove.
6. Filter the syrup in another vessel through a white cloth.
7. Dissolve saffron in hot milk or in hot water.
8. Add to the filter syrup and mix it well and keep it aside.
9. Now take the 'kova-maida' batter, prepared and knead it well once more again and roll it into small balls.
10. Do not press them into the palm, but roll with the fingers, so that the jamoon will be rolled evenly.
11. Fill more than half of the frying pan with ghee and heat over a slow fire. See to that the ghee doesn't become smoky.
12. Fry the rolled 'gulab jamoon' in ghee for 6 to 8 minutes turning lightly one by one with a thick stick.
13. When fried into a golden brown, remove from ghee, using a perforated spoon. See whether all the ghee drips out.
14. Put the jamuns in the syrup and repeat it for all the jamuns. The jamuns will be ready for the table, after an hour.
15. Serve with the syrup (or jeera).

HERE'S THE YUMMY GULAB JAMUN IS READY