GULAB JAMUN RECIPE

The word "GULAB" translates to ROSE in hindi & "JAMUN" to BERRY.

Gulab Jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. These are soaked in rose flavored sugar syrup & enjoyed.

INGREDIENTS :

For Sugar Syrup :

1 cup water

1.75 (250 grams) cups of sugar

Rose Water

For Dough :

1-2 tablespoon ghee or milk 

1 cup (200 grams) khoya or mawa 

2 tablespoon all purpose flour or maida 

1/4 teaspoon baking powder 

1/2 teaspoon cardamom powder 

RECIPE :

For Making Dough :

 

1. Take khoya or mawa in a bowl.

2. Mash it very well. There should be no lumps or small bits or pieces in the khoya.

You can also grate & then mash the khoya. Do not mash too much. Just mash and proceed with the next step.

3. Then add all-purpose flour, baking powder and cardamom powder to the mashed khoya.

4. Mix well.

5. Add 1 tablespoon ghee or milk and gather together to form a dough. Don't knead. Just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk or ghee & mix again. Cover the dough and set aside for 20-30 minutes.

For Making Sugar Syrup : 

6. Mix sugar in cup of water.

7. On a medium-low flame, heat the sugar solution till it becomes sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.

The syrup should be sticky & not watery.

8. Add rose water and stir. Set the sugar solution aside.

9. After 20-30 minutes, make small balls from the dough.

10. Heat oil until it is medium-hot. Lower the flame to a medium-low or low & wait for a minute. Then gently place the dough balls in the oil.

11. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the balls are evenly browned.

12. Remove the fried dough balls & then place them on kitchen paper towels to remove extra oil.

Soaking In Sugar Syrup :

13. Place the hot fried dough balls in the sugar syrup. Continue to fry the rest of the dough balls in batches. Later place them while still hot in the sugar syrup.

14. Serve gulab jamun warm or at room temperature. You can also chill them & serve them cold.

Garnish with chopped pistachios or almond slivers.