Chicken Dum Biryan |Only Cookery. [b][size=4][font="undefined"][highlight=transparent][u]For Sugar Syrup[/u][/highlight][/font][/size][/b][size=4][font="undefined"][highlight=transparent]-[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]1. In a deep pan, take 3 cups of water and add 3 cups sugar; Keep it on medium-high flame.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]2. Boil till the entire sugar melts, creating a honey-like mixture.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]3. Add rose essence and cardamom powder.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]4. Don't make the texture too thick or too thin.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]5. Keep checking the texture; Once the sugar syrup[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]gains the desired texture off the flame.[/highlight][/font][/size] [b][size=4][font="undefined"][highlight=transparent][u]For Gulab Jamun-[/u][/highlight][/font][/size][/b] [size=4][font="undefined"][highlight=transparent]1. Take milk powder, refined wheat flour, and baking powder and mix them well.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]2. Add fresh cream to knead them in a rough dough.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]3. Don't over-knead the dough.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]4. Make small-sized balls but ensure there are nocracks on the surface.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]5. In a deep pan, heat the oil till its medium-hot.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]6. Start placing the gulab jamun balls in the oil butdon't over clutter them.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]7. While frying, make sure you constantly but gently rotate the oil by using a spoon so that the gulab jamun will not stick [/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent] [/highlight][/font][/size][size=4][font="undefined"][highlight=transparent]at the base.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]8. As you start frying them, the size of gulab jamun will increase.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]9. Make sure you fry them on medium flame so they get well cooked from inside.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]10. Once the gulab jamuns are fried, place them in the sugar syrup. Make sure the sugar syrup is hot.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]11. Allow the gulab jamun to rest in sugar syrup for at least 3 to 4 hours.[/highlight][/font][/size] [size=4][font="undefined"][highlight=transparent]12. Serve them warm or cold.[/highlight][/font][/size]