Gulab jamun is an ever famous Indian dessert made form Khova/khoya/mawa,prepared by evaporating the milk for hours together in low flame.The khova is mixed with few other ingredients,shaped into balls and deep fried in ghee/oil.The deep fried balls are then dunked into the flavored warm sugar syrup to make a sinful dessert.Sure it is a time consuming recipe and requires loads of time.But with perseverance and patience mastering any skill is possible and so is the art of making gulab jamun (or any other recipe with a reputation for being complicated). There are some easy methods of making this dessert,simplest being getting a gulab jamun mix,next is a recipe using milk powder and other one being using condensed milk.Some places potato gulab jamuns are very famous too.But the most authentic and the traditional way of making this dessert is using khova.Here is a recipe for the authentic gulab jamun.
1.Roll the balls very tight applying pressure and make the balls as smooth as possible with out any cracks,else they will break when dropped in hot oil. 2.The sugar syrup should not be very hot as that will also cause gulab jamuns to break.The sugar syrup should be just warm so that the balls will soak in. 3.Do not make larger balls as they will considerably increase in size when getting fried. 4.Always keep the flame in low while frying else the balls will brown from outside and not cooked inside. 5.Serving hot gulab jamuns with scoop of vanilla ice cream is a classic combination