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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:   
        
      
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