Low Sugar Gulab Jamuns

Ingredients

• 100 Gram Khoya (firmly packed)
• 1 tbsp Refined flour or soojee
• 1/4 tsp Baking soda
• 2 cups G Low Sugar
• 2 cups Water
• 2 tbsp Milk (mixed with a little water)
• 4 Green cardamoms (slightly crushed)
• Ghee
• Cube of bread

How to make the recipe

• With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.

• .Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.

• The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.

• Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.

• Heat ghee in the kadahi till a piece of dough tossed in comes up at once.

• Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).

• Lift out bread and add as many jamuns as will fit in, without one touching the other.

• Keeping the heat low, fry these till a golden brown all over.

• Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.

• Keep the gulab jamuns aside till the syrup is ready.

• Mix the G Low sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.

• Increase the heat once the G Low sugar dissolves, and then bring mixture to a boil.

• Add the milk and water mixture and continue boiling over high flame, without stirring.

• Skim off any scum that collects on the sides of the pan.

• Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.

• Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.

• Add cardamom and bring syrup to a boil again.

• Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.