How to Cook kings of desert Gulab Jamoon?

Gulab jamuns occupy a very popular position in the large family of Indian desserts. If Chicken Tikka Masala (or some might say Butter Chicken) is the king of Indian curries, then Gulab Jamun is definitely the king of deserts. It is very delicious in taste and simple to cook.

Preparation Time: 15 minutes

 Cooking Time: 30 minutes

Serving: 5 servings (15-16 jamunn)

Ingredients:

• 1/2 cup Maida (All Purpose Flour
• 1 cup grated Mawa (Khoya)(approx. 200-225 gms)
• 1/8 teaspoon Baking Soda
• Ghee (or oil), for deep frying
• 3-4 Green Cardamoms or 1/4 teaspoon Cardamom Powder (Elaichi Powder)
• 8-10 Saffron Strands (kesar)
• 1½ cups Sugar
• 2½ cups Water

Mathod

Firstly, we learn how to prepare mawa (khoya):. Boil 1 liter milk (preferably full cream buffalo milk) in a non-stick pan and cook over low flame until it turns very thick and there is no liquid left anymore, for around 1½ hours. Stir in frequently to prevent sticking. Approx. 1 cup mawa will be prepared from 1 liter milk(use of full cream milk is recommended).

Note: If you do not want to prepare mawa at home, you can buy it from any Indian stores (if you are outside India) or from a dairy store (if you are in India)

The Second step is how to prepare saffron flavored sugar syrup : 

Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent the syrup from solidifying when it cools.

Now it will take 8-10 minutes over a medium flame to reach the sticky consistency, when sugar syrup is ready turn off flame .

Take 1/2 cup milk powder, 1 tablespoon maida, 1/8 teaspoon baking soda .

Mix it and then add 1 tablespoon ghee.

Mix it with your hands so that it will mix well.

Sprinkle 2 tablespoon milk over mixture and gently mix it.

If required, add a few more drops of milk and mix it well. The Mixture is sticky and soft.

Grease your palms with oil and divide mixture into marble sized small portion make it round shape balls, don't make larger balls as almost double after deep frying and soaking in sugar syrup.

Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of the mixture and drop it into hot oil, if it comes upward immediately without changing colour it means oil is ready for deep frying. slowly drop the balls one by one and reduce the flame low 

Deep fry for 2-3 minutes their colour will start to turn light golden.

Deep fry until they turn golden brown. It will take around 6-7 minutes.

Transfer this in napkin to absorb excess oil.

Heat sugar syrup for 2-3 minutes and then transfer deep fried jamuna in the sugar syrup for at least 2 hours, as the size increase the jamuns are ready to serve.

I find it’s better to serve the gulab jamuns warmer rather than at room temperature, due to the way ghee can solidify on their surfaces, depending on how cool the ambient temperature is.