Ingredients
For Gulab Jamun Modak
- 2 cup Milk Powder
- 0.5 cup All Purpose Flour/ Maida
- 0.5 tsp Baking Soda
- 2-3 tbsp Ghee
- 0.5 cup Milk (Warm)
- To Fry Ghee
For Sugar Syrup
- 1 cup Sugar
- 2 cup Water
- 15-20 nos Rose Petals
Servings: Modak
Instructions
- For sugar syrup, take sugar, water and rose petals in a pan and let it boil on high flame. When a boil comes reduce the flame to low and let it boil for another 7-8 minutes.
- Meanwhile sieve milk powder, maida and baking soda in a deep bowl.
- Add ghee and mix with rubbing your hands. Whe it should looks like bread crumbs, stop rubbing it. Pour warm milk and make a very soft dough. (Use more milk if needed)
- Divide the dough into 20 equal portions and shape like a ball each portion. Keep aside.
- Meanwhile check the sugar syrup, if done switch off the flame and keep it aside.
- Now to give a shape like a modak, pick one ball, shape like a slight cone. Now take a toothpick and make marks to give modak plates.
- Do the same with all balls and keep aside. And meanwhile heat sufficient ghee in a kadai or pan.
- Deep fry all modaks carefully, in batches of 3-4 madaks at a time till brown in color at low to medium heat.
- When done remove from ghee and directly dip in to sugar syrup.
- Do the same with all modaks. Let them rest for 3-4 hours in sugar syrup. You wise notice the raise in size of modak after 3-4 hours.
- Your Gulab Jamun Modak are ready to serve Lord Ganesha!
Recipe Notes
- You can make sugar syrup of any flavor, if you are out of rose petals, you may use cardamom also.
- While making dough use only warm milk.
- And make a very soft dough.
- While rolling balls make sure there is no crack on the surface.
- While frying, make sure the flame is low to medium.
- Do not fry on high flame otherwise they may remain uncook inside.
"Be Vegetarian Be Happy"
"Live and Let Live"
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