Gulab jamun using rava

As the climate changes here, it affects everything in a way that we cannot barely imagine. It affects business and health which leaves us no choice but to just go about it however it is . This is the month  of seasons and the stalls and bakers are stocking up the shelves with sweets and snacks Even though I love the sweet and especially the packed sorted ones ...I must say they have become so expensive. Earlier we used to get it for around 1000 rupees but now it has crossed 3k., recently when I was  stuck in traffic, I do opt for large boxes of sweets as I have many to deliver to and along the way it's already half down by me , because it keeps me cozy too.Very rare we find really good ones  here and they use fresh ghee and butter for sweets and snacks.

Majority of them use really nice ghee, the smell of ghee is so authentic and you find them in bulk during the season.. For one, I am not a fan of strong ghee with heavy fats. It has a totally different taste, when you try to make ghee at home it has no smell at all at times. However, sweet sellers make them so amazingly well. Please do note that some people find it difficult to cope up with some types of ghee. Anyway, there are so many who prefer ghee with butter, so I am sharing with you the recipe I made with ghee as many of the localites do.. They gulab jamuns are really soft and no  trace of rava being added comes out of the recipe.

Ingredients

• 1 cup milk powder
• 2 tablespoon plain flour
• 1/2 tsp baking powder
• 1 egg large
• 1 and 1/2 tablespoon ghee
• 1 tablespoon rava
• 1 tablespoon water.

Sugar syrup

• 2 and 1/2 cups sugar
• 1 and 1/2 cups water
• 1 teaspoon cardamom  powder

Method

• Mix rava and water and keep aside .
• Boil the water and add sugar. Keep boiling for 10 minutes . Add 1 teaspoon cardamom powder.
• Mix all the ingredients together including the rava and knead  for 5 minutes.
• Make small balls .
• You will get 18 small balls.
• Heat oil on medium heat
• Add the balls and stir continously till brown on all sides.
• Place hot jamuns in suryp and let it absorb the sugar  in.
• Serve after cooling.
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