gulabjamun with rabri

As we all Indians have sweet mouth so do i, i love the gulabjamun(kala jamun) with rabri some people like this with curd too but  with I  like it with rabri or as is .actually  gulabjamun originated from Afghanistan as I read in wiki but for me it is typically Indian more.......

Ingredients:

FOR GULAB JAMUN

mava (khoa)                                                         :1 lb

paneer(home made)                                           :1lb

maida(all purpose flour)                                   : 4 table spoon

saffron                                                                    :16-20 threads

baking soda                                                           :just a pinch

milk(warm)                                                           :1 cup(optional)

sugar                                                                       :2 tablespoon

Desi ghee or oil for frying

FOR SYRUP

sugar                                                                      :3 cups

water                                                                      : 3 cup
saffron                                                                   : few threads

FOR RABRI

milk (full cream)                                                 :2 liters

condensed milk (sweetened)                            : one pack

saffron                                                                    :few threads 

sugar                                                                      :1 cup(optional)  

SUGAR SYRUP

add water and sugar together  heat them and put some saffron threads. it is no needed o make tar for sugar syrup. It is ready when sugar is melted  in to the  water properly.

GULAB JAMUN (KALA JAM)

                                            

first of all just keep the khoya in room temperature so it will be easy to mix, then take the home made paneer and mix khoya baking soda, maida   all together and make the very soft dough as possible you can use hot milk to knead the dough very soft.

                                       

 it should be as soft as you can make balls of the dough with no cracks. now divide this dough in to two parts as 1/4 Th and 3/4 portion. keep the big part now take small part and  add sugar in to it ,this is we are doing because when we fry the gulabjamun sugar inside it   will be caramelized and  give sugary brown color to it . and now make 14-16 small ball by inserting saffron in each ball. now make same no of ball of bigger portion. now slowly insert small ball in to the bigger and give a shape of your choice (long or circular)I like the circular one .for frying the  the ghee should not be much heated as it should be like when we put ball into it, they should settle in a base and should come up with time.

(TIP: don't touch the ball during frying instead just try to mix the ghee with spatula  from the side of the pan without touching the ball, hence your balls will not broke)

                                           

for making gulabjamun you can fry till the golden color appears , having bong blood  i like kala jam for that once the balls have golden color take them out and then insert them into ghee again  and fry till it gets dark brown color.

                                        

Insert these balls  into sugar syrup let it be in it for three or four hours if you are making kalajam cause it takes time to  swallow the syrup into ball and for the gulabjamun this process will complete in half an hour .  during this keep the pot on low heat and keep it covered.

RABRI

Add milk and condensed milk together and keep it on medium heat till it coverts into semisolid state add sugar if it is  needed or otherwise it is fine without that. keep it in fridge for three to four hours.

(serve hot with chilled rabri op on it)