Gulab Jamun is yet another famous Indian Dessert loved by many. Gulab Jamun is my favorite dessert too, earlier I used to make these Gulab Jamuns using market bought gulab jamun mix. But recently I made gulab jamun using mawa/ solidified milk kneaded into a soft dough, deep fried into oil and soaked into simple sugar syrup. In this blog I will share the recipe which is quite easy to make. Do give it a try and enjoy these yummy sweets.
Details
Servings
20-25
Prep time
30 Minutes
Cooking time
45 Minutes (+ 2 hours for soaking the Gulab Jamuns in the sugar syrup)
Course
Sweets/Desserts
Cuisine
Indian
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Ingredients
Khoya/Mawa/Solidified Milk: 200g
Maida/Plain Flour: 1/4 Cup
Baking Soda: 1/4 Tsp
Milk: 2-4 Tbsp
Sugar : 2 Cups
Water: 1 Cup
Cardamon Pods: 2
Saffron Strands(Optional): 4-5
Oil to deep fry
Directions
- Sugar Syrup: In a deep pot, add two cups of sugar and 1 cup of water. Also add the cardamom pods and saffron (optional). Boil till the sugar dissolves completely and the syrup becomes little sticky. Cover the sugar syrup and keep it aside.
- Gulab Jamun: In a bowl, take the mawa/ solidified milk/ khoya, mash well till you get crumbled texture. Then add 1/4 tsp of baking soda and maida/ plain flour and mash well till you get a soft lump free mixture. Knead the mawa into a soft dough using 2 tbsp of milk. Keep it aside by covering it with a damp cloth.
- Take small portions of the dough and roll out between your palms to get crackless balls. Keep the gulab jamun balls covered with damp cloth till you fry them.
- Heat the oil in a kadhai on low flame. The oil must be enough to submerge the gulab jamun balls into the oil completely. This ensure proper cooking of the gulab jamuns. Once the oil is heated, deep fry the gulab jamuns till light brown in color. Then put the fried gulab jamuns into the lukewarm sugar syrup for 2 hours. Remember to put the gulab jamuns in the lukewarm sugar syrup.
Serve the Gulab Jamun after 2 hours, either chilled or warm.
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