Prepare a checklist. Keep essential items close by

Keep ingredients close by

Soak the dal in 4c water in a bowl for ½ hour. Drain.
On a low flame, fry the dal in 1 tablespoon of ghee in a large pan; Turn off the stove when it gets aromatic. In a bow; take the fried dal, add water and milk, cook in a pressure cooker, 4-5 whistles. Heat 1 cup of water in a heavy pan over medium heat, add the moong mixture and stir to make a smooth porridge.

Then add rice flour and keep stirring. Coming apart from each other. Stir in remaining ghee. The ghee will thicken and separate. A soft silky dough will come out. Turn off the stove. Knead the dough well by hand. Make small balls. Place the ball in the greased palm and press slightly to make a small circle; Make a small groove in the middle with your finger. If scratched, it will come out like a flower. I did 20 in total

Heat oil in a kadai over medium heat. Fry the gulab jamuns in the hot oil. If you turn it around with a spoon every now and then, all sides will cook evenly. Take out the golden red jamuns and drain the oil on a paper towel.

While jamuns are frying make syrup. Add the sugar and water to a heavy bottomed pan and bring it to a boil over low heat. Add cardamom powder, saffron and salt and stir. Best prepared if driven by hand. Put the fried jamuns in it; to sink Do not stack one on top of the other. A shallow vessel is better and should be kept in the syrup for at least 2 hours.

Delicious Jamuns are ready. transfer them to a serving plate. Share with friends and family