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My 300th Post and Gulab Jamuns to Celebrate It !!!

Wow, I can't believe I have reached 300 posts in 1 year and 8 months of blogging! It's kind of cool to think that I've been blogging this long and I hope all of you have enjoyed reading them as much as I have cooking and posting them! I read each and every one of your comments and appreciate them all. I've learned quite a bit about cooking just from reading all the different posts from everyone. You guys are also some of the most hilarious people out there!

At last, I made it! I wouldn't think I would write so much about food. Thanks for all you readers and food bloggers for inspirations, and a special thanks to my Hubby, backbone of this blog and mine and He is the only man who inspired me a lot to start a cooking blog to make the collective cooking all possible and Thanks a lot to you my Darling because without you its not possible. Love you always!

I like to give this "ROSE BOUQUET AWARD" to all my blogger Friends who made this milestone to happen! Please Accept it!




Coming to the recipe, I adopted this recipe from vahrehvah.com



Ingredients:

For Dough:

Milk Powder - 2 Cups
Dalda /Vegetable Shortening - 2 tsp
All purpose Flour / Maida - 2 tsp
Baking Powdr - 1/2 tsp
Sooji / Semolina - 2 tsp
Milk - 2 tsp or as you require to form a dough
Cooking Oil / Ghee - to deep fry

For Sugar Syrup:
Sugar - 2 cups
Water - 2 cups
Milk - 2 tsp

Cooking Instructions:


Let's make the sugar syrup first.  Mix 2 cups of Sugar and 2 Cups of water in a deep pan and bring it to boil on medium flame. When the sugar starts boiling well, switch off the flame. If you find any impurities in sugar, then add just 2 tsp of milk to the sugar syrup when it starts to boil and stir well and leave it undisturbed for few seconds and now you can see that the impurities in sugar will start to float on the top of the syrup and stick to the sides of the pan. Now with the help of a spatula or spoon, remove the impurities and switch off the flame when the sugar syrup comes to a rolling boil.  Keep this sugar syrup aside.

Take 2 cups of milk powder in a bowl and add 2 tp of shortening to it and just mix it well to make it a bread crumbs consistency. Add maida, sooji and baking powder to it and mix well. Now just sprinkle a little milk to form a smooth dough. Keep this dough undisturbed for 10 minutes. Make equal number of small balls out of the dough by gently rolling them between the palms of your hands.


Heat the oil in a wide pan and deep fry the jamuns in batches. The jamuns must be gently stirred to evenly cook on all sides. It should be cooked until it is golden brown on all sides. Once it is cooked, put the jamuns in sugar syrup.







Will see you all again with the Round Up of EFM - Oats Series!


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