Venna Undalu (Sweet Balls)

Ingredients:

1) Maida (Maida Pindi) = 1 Cup.
2) Butter = 1 Tbl Spoon.
3) Rice Flour (Biyyam Pindi) = 1/4 Cup.
4) Salt = 1 Pinch
5) Oil = For deep fry
6) Sugar = 3/4 Cup.
7) Water = 1/4 Cup.
8) Cardamom Powder (Yelakulu)  = 1 Tea Spoon.
9) Baking Soda = 1 Pinch

Method:

1) Take a bowl add Maida, Rice Flour, Salt and Baking Soda and mix them well.
2) Then add melted butter and water to make a soft dough and cover with wet cloth and leave aside for an hour

3) After 1hour remove the cloth and make small balls out of this dough and leave them in a plate

4) Now take a wide pan heat the Oil
5) Now put these balls into the Oil slowly and fry in a low flame till they turn to golden brown colour

6) Take a heavy bottom pan add Sugar and water 1/4 Cup  and mix well then stir continully until it form string
7) Now add Cardamom Powder in to the Sugar syrup
8) Now add the balls into the syrup and remove them
8) Continue with other balls in the same way

 9) Let them cool and then kept in air tight box

Note:
1) Be carefull when you fry the balls some times they may break

Gulab Jamuns

Ingredients:

1) Ready made Gulab Jamun Mix = 1Cup 200gms (MTR)
2) Milk = 2 Tbl Spoons
3) Oil/Ghee = For deep frying

Ingredients For Syrup:

1) Sugar = 1 Cup
2) Water= 2Cups.
3) Elachi Powder = 1/2 tea spoon

 Method:

1) Take a wide bowl mix Jamun powder with milk and warm water the dough must be very soft and smoothy.
2) Take Sugar and water into wide vessel heat the solution until sugar dissolves, then add elachi to it.
3) Stir the sugar syrup till it becomes little thicker (syrup should not become too thicky)
4) Take dough and prepare small balls

5) Pour oil for deep frying in heavy thick bottom kadi (Pan)  keep it on stove to heat oil, drop each ball into ghee / oil for deep fry them evenly till they turn to golden colour

6) Soak Deep Fried Jamoons in sugar syrup prepared in steps 2 and 3

Tips :

1) After preparing the dough cover with wet cloth

2) Deep fry Jamuns in Oil / Ghee fry on low heat other wise only outer part will be fried and not inner part.

3) Jamuns will be very soft, if we placed lid on the vessel while soaking.