Gulab jamun is one of most favorite Indian dessert. You can find this in weddings, parties or even at home for small functions. These are khoya balls deep fried and soaked in sugar syrup. As we are using khoya/mawa/khava, this is authentic, traditional recipe. Let’s see how to make gulab jamun.
- 1/4 cup Maida
- A pinch of Baking soda
- 250 gm Khoya/Mawa/Khava
- 1 1/2 cups Sugar
- 3/4 cup Water
- Cardamom powder
- Oil for frying
- Take maida in a bowl and add baking soda. Mix well.
- Add 250 gm grated khava. Mix well and knead it into dough.
- Transfer the dough into a bowl, cover and let it rest for about 20-25 minutes.
- Take sugar in a pan and add water. Heat up on medium heat until all sugar dissolves.
- Once sugar dissolves, increase the heat to high and bring the syrup to boil.
- Once syrup begins to boil lower the heat to medium and cook for 4-5 minutes more.
- The consistency for the syrup should be close to single thread.
- Add cardamom powder. You can also add saffron or rose essence.
- Mix well and turn off the gas. Sugar syrup is already.
- Take the dough and knead it once more.
- Take a small ball smaller in size than lemon and roll it into smooth ball. No cracks should be left on it.
- Heat up oil on medium heat. Fry gulab jamun on low to medium heat.
- When oil is enough hot, drop gulab jamun in it and sprinkle oil on them with spoon.
- Fry gulab jamun stirring continuously for about 5-6 minutes.
- When they get nice reddish color, take them out of oil and drop in hot sugar syrup.
- After dropping, coat them with syrup really good. Gulab jamun are already.
- As khoya contains moisture, there is no need to add any water or milk while kneading the dough.
- Do not fry gulab jamun on high heat. Fry them always on low to medium heat.
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27 March 2017