Have you heard of angoori rabdi or angoori rasmalai? 🙂 Its basically cute tiny grape (angoor) sized rasgullas floating in sweetened condensed milk. I am in aww of them and thought of making my version of angoori gulab jamun. They are so petite and adorable. I can just pop multiple of them in my mouth at once. My guests just loved them and couldn’t stop raving about how soft and delectable they were.
I made it using Chitale gulab jamun mix. First of all, these guys have some amazing ready-mixes and you’ll never be disappointed!! 🙂
I followed their instructions to a T. They tell you to add 110-120 ml of water to the mix, oil your hands and make dough. Knead the dough well so that it becomes soft. You could make 60 or more gulab jamuns of 1-1.5 cm diameter approximately.
Once the dough is ready, you could start making small balls of size 1-1.5 cm approximately. Make sure that they are no cracks on their surface. Remember, they will expand just a little bit as you start frying them and expand even further when soaked in sugary syrup.
You could make 60 or more of that size. I made 30 in the first batch. And 35 is in the next batch.
Pour oil in a skillet and heat the oil on low to medium-low heat. You don’t want them to turn brown immediately. Give them their time so that they are thoroughly cooked to the core.
Once they turn golden brown, drain and remove them from the skillet.
They look so adorable at this point, you’d be enticed to eat them all. But please hold the temptation… hehe..
Make sugary syrup using 2 cups water and 2 cup sugar. Add 4-5 cardamom pieces and some saffron strands. Boil the water, add the sugar and let it boil till it reduces to half and becomes thick. Add your saffron and cardamom. Let it cool down a little bit and then drop your fried balls in the syrup so that they can absorb all that sugary goodness. I like to keep them in the syrup 30-60 mins.
Place them in your best serving bowls or cups and let the magic unfold. You see the gulab jamuns have expanded a little bit (in the pic, they are just a little bigger than the cardamom).
I bet no one will eat just one!