Gulab Jamun

Ingredients:

• Gulab Jamun MTR Mix - 1 Packet
• Oil - For Deep Frying
• Sugar - 2 1/2 Cups
• Water - 3 Cups
• Elaichi/Cardamom - 6 No's
• Saffron (Optional) - Few Strands
• Ghee - 2 Tbsps

Preparations:

1. Sieve the MTR Gulab Jamun mix to remove all the lumps.
   
2. Lightly blend Jamoon Mix with water (in 1:1/4 proportion) to make dough of smooth consistency.Slowly add water according to the instructions on the pack(add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. 
   
3. Keep it aside for 5 mins and make small equal sized balls.The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
4. Meanwhile prepare the sugar syrup (according to the instructions on the pack) with water, sugar, powdered elaichi and saffron. Bring to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much, boil for 8 to 10 mintues in a medium flame. Keep it aside.
   
5. Bring the oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in a medium flame and fry the rolled jamuns.Keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, don't dump the Jamuns so many in oil.
   
6. Drain the Jamuns in a kitchen towel to cool off a little and immediately add them to hot Sugar syrup. Let all the Gulab Jamuns get soaked well in the syrup for at least 3 hrs and enjoy the soaked, syrup drunken Jamuns! 
   
7. Serve them Hot or Cold. If preferred, you can top it with vanilla ice cream and enjoy.

Note:

• If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. Apply ghee to your hands if it's sticky,while making balls. 
• Make sure you drain the Jamuns well in kitchen tissue before droping them in the hot Sugar Syrup.
• If oil is too hot, then Jamuns gets brunt and won't get cooked from inside. So make sure you cook in low or medium flame maximum.
• If oil is not hot enough, the Jamuns will get cracked and suck more oil and they will not be cooked from inside and will not absorb Sugar Syrup.
• To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top—that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.
• Keep turning the jamun while frying to ensure even browning. But be gentle.
• Sometimes oil will get low in heat while you fry jamun, so make sure to keep the flame more in between when needed.
• The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour as it gets soaked in syrup.
• Keep the sugar syrup warm till you finish frying all the Jamuns.Heat the sugar syrup again before dropping the gulab jamuns, if it has become cold.