hanukirasoi

Gulab Jamun– one of the famous sweet dish and is often eaten at festivals or marriages. Personally my favourite sweet dish and even my son also loves it. Traditionally gulab jamun are prepared from milk solid i.e khoya, kneading into dough with a pinch of flour and make the small balls and deep fry them on low flame and soak them into the sugar syurp.

Homemade gulab jamun is usually made up of powdered milk but here we are using khoya. So lets start with the recipe to make the soft, spongy and delicious gulab jamun at home.

Ingredients :

For Sugar Syrup

• 1 1/2 cup sugar
• 1 1/2 cup water
• 3-4 green cardamom
• few strands of saffron

For Jamuns

• 1 cup mawa
• 1/2 cup maida
• milk (optional)
• 1/8 tsp baking podwer
• ghee or oil for deep frying

Method :

• Put the mawa, maida and baking powder in a bowl and knead them together to make a dough.
• If required add few teaspoon of milk to knead the soft and smooth dough.
• Divide the dough into equal portions and make small balls from it. Make sure there are no cracks on the surface of balls.
• Heat the ghee or oil in a pan over medium flame. Make sure the oil is not very hot else the gulab jamuns will brown without cooking well. Now deep fry the balls on reduced flame till it turns golden brown from all sides while stirring occasionally.
• In the mean time add water, sugar and green cardamom in a pan and when it starts boiling reduce the flame to medium and cook until syrup is little sticky. Stir occasionally.
• When the jamuns are done take them out and put them into the prepared warm sugar syrup.
• Soak them for 1-2 hours before serving.
• Gulab jamuns are ready to be served. Serve them warm or chilled.

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