Chapati Jamun | Gulab Jamun With Leftover Chapati | Roti Jamun
For sugar syrup:
1 cup of water
1 1/2 cups sugar
1 tsp lemon juice
1/4 tsp cardamom powder
For gulab jamun:
1tbsp baking powder (My chapatis has baking powder)
1/2 milk powder
1 1/2 cups water approx.
Cashews and raisins for stuffing
Method for sugar syrup:
In a pan add water and sugar, bring it to boil.
then add lemon juice and cardamom powder.
Simmer for 4 to 5 minutes. Cover and keep that aside.
Method for Jamun:
Tear the chapatis into small pieces.
Coarsely grind the chapati along with milk powder. ( At this point you can add baking powder).
Transfer the mixture into a bowl and add little by little water.
Gently mix, knead until the dough is smooth and soft.
Take a big gooseberry sized dough and mould it into a cup, place cashew and raisin in the centre. Cover from all around, and roll it into a smooth ball.
Heat the oil and fry the jamuns.
Fry the jamuns until golden brown on low heat, keep on stirring while frying.
Reheat the sugar syrup and immediately, drop the jamuns into the hot sugar syrup.
Cover the lid and soak for4 to 5 hours.