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Title: Gulab Jamun (Sweet Dough Balls In Rose Water Syrup) PT 2
Categories: Desserts, Indian
Yield: 20 Servings

See part 1

Meanwhile if your sugar syrup is cold or luke warm, put it on stove
again so that it warms up.

We want the sugar syrup warm (not hot) when the fried jamuns are
tipped into it.

Once warm, transfer the syrup to a bowl big enough to accommodate all
the jamuns & keep them soaked.

Also keep the sugar syrup nearby because the fried jamuns will go
straight from frying pan into the syrup.

Once the oil is hot, tip in the rolled jamuns into the oil.

Do not over crowd the pan/kadhai.

While frying keep flipping the balls gently for even browning all
around.

Fry until the jamuns become golden brown. About 4 to 6 minutes
depending on size.

Once browned, using a strainer, transfer the jamuns straight to the
warm sugar syrup.

The jamuns should sit undisturbed in the hot syrup for at least 30
minutes before ready to serve.

Once soaked, serve in bowl with few tablespoons of syrup &
nuts/dessicated coconut garnish. I like them slightly warm.

Notes:

Do not fry the gulab jamuns too much or on very high heat.. they will
harden & won't soak up the syrup.

Gulab Jamuns can keep well in the fridge for up to 20 days. Whenver
you want to serve, just microwave for 10 to 15 seconds. They can be
frozen for 3 to 5 months.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/gulab-jamun.txt>

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