Serving: 20 pieces |Type: Dessert

Ingredients:

Method:

1. Take a gulab jamoon mix in the bowl add very little milk knead it like a soft dough.
2. Meanwhile take a vessel add sugar and water keep it in the stove bring it boil.
3. This syrup should be boil for 10 to 15 minutes in medium flame then add cardamom powder and turn off the stove.
4. Take a dough make small lemon size balls or shape you like  keep it aside.
5. Take a pan heat with oil on medium flame then fry the balls in low heat.
6. Each batch put 5 to 6 balls and fry it.
7. Then take out the fried balls from the oil soak it in the sugar syrup.
8. Soak it in the sugar syrup and serve it.
9. After soaked the gulab jamoon its look double in size.

Note:

1. Instead of cardamom powder you can use rose essence.
2. While frying the jamoons be careful with the flame. Otherwise very quickly it will cook outside, inside it won’t cook.
3. You can see the direction on the readymade pocket and follow the measurement.