Gulab Jamun Recipe

Gulam Jamun is among one of the most loved sweets among Indian community. Dark brown in color and dipped in to sugar syrup, it will be a Yummmmm!!! Experience in every bite of gulab jamun. Let’s see a quick recipe for making this wonder!

Ingredients:

1 cup grated Khoya ( 6 oz packet)
1 cup grated paneer ( approximately half packet of paneer)
1 tablespoon Maida ( All purpose flour)
Pinch of baking powder
2 cup sugar
2 cup water
½ teaspoon saffron
4-5 cardamom crushed
1 tablespoon Rosewater
Vegetable oil to fry (choose quantity of oil in vessel such that gulab jamun balls get fully dipped in oil while frying)
1 tablespoon milk

Note: For best result use same size of cup for all khoya, paneer, sugar & water.

Method:

1. Making Sugar Syrup:

Take 2 cup sugar in a vessel and add 2 cup water in it. Now boil it. Add crushed cardamom and ½teaspoon saffron and put the syrup on medium low heat to simmer. When it gets a little thick you could turn off the heat and let it cool down to become warm and add 1 tablespoon of rose water.

2. Making Gulab Jamuns:

Grate Khoya & Paneer. Add 1 tablespoon of maida and pinch of baking powder. Now add 1 tablespoon of milk and mix everything well into a smooth dough. Knead the dough well till it becomes soft and smooth.
Make small equal sized round balls from the dough (size you can choose your own). They should be smooth and without cracks.
Now take a deep vessel and put oil in it on medium low heat (Entire frying should only be done on medium low heat). When oil becomes hot try to put a small test ball in it. If the oil is ready the first gulab jamun will rise to the surface in about 15 seconds. Now add 5-6 gulab jamuns depending on the size of the vessel ( make sure that you have spacing between the gulab jamuns when you fry).
Fry on medium low heat until the gulab jamuns become evenly dark brown and there surface looks a little hard. Each batch should approximately take around 6 minutes. Place the gulab jamuns on a paper towel to get rid of excessive oil.
Now you can emerge the gulab jamuns in the sugar syrup and let it cool.