I love gulab jamuns and was inspired by a unique recipe for jamuns using mangoes, from a home cooks group. Mango Jamuns is an interesting and delicious dessert to satisfy your sweet cravings. These melt in the mouth balls are just perfect to uplift your mood with the added flavor of mango that sinks well. Here is how to make these.
- Mango (ripe) - 1
- Milk powder (Everyday) – 1 cup
- All purpose flour – ⅓ cup
- Baking powder – ¼ tsp
- Butter (melted) – 3 tbsp
- Sugar – 2 cups
- Water – 2 cups
- Oil – for deep frying
- Prepare the sugar syrup by boiling sugar and water for 15 minutes.
- In the meantime, puree mango and cook it for 10 minutes. Keep stirring.
- Once the sugar syrup and mango puree are done, allow them to cool.
- Now prepare the jamun dough. For this, mix the milk powder, all purpose flour and baking powder thoroughly.
- Add butter to it and mix well.
- Now add the cooked mango puree and knead to form a soft dough. If too sticky, add little flour, or if too dry add little milk.
- Keep the dough covered for 15 minutes.
- Now heat oil in a pan for deep frying.
- Make small balls out of the dough. They should not be too big as they will increase in size while frying, and later when soaked in the syrup.
- If cracks appear on the balls, knead again well and then start frying. Otherwise, while frying, the jamuns will break.
- Fry in low flame. If on high flame, the outside gets coloured brown soon, leaving the inside uncooked.
- Fry until golden brown, and all sides are evenly cooked, and coloured.
- Once done, place them on paper towels to drain excess oil, if any.
- Allow them to cool.
- Once cooled, transfer them to the sugar syrup. Allow them to get soaked for atleast 2
- Tastes best when chilled!!
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