Gulab Jamun is a timeless Indian dessert, very sweet and very traditional. If it’s any good, it just melts in your mouth.

Ingredients

Method

1. For syrup, mix sugar and water and boil for 2 minutes. Turn off the heat and cover it. Keep it warm.



2. Mix khoya, maida, paneer & baking soda together in a mixing bowl.



3. Prepare a soft dough. Use about two teaspoons of water to make the dough soft. Cover the dough and keep it aside for 5 mins.



4. Divide the dough into 35-40 portions. Make balls by gently rolling each portion between your palms into a smooth ball. The balls should have no cracks on the surface otherwise the Gulab Jamuns will crack while frying. Keep the balls aside.



5. Heat ghee or oil in a wok and fry the balls on low heat 5-6 balls at a time till they are dark brown. Keep moving the balls gently for even browning.



6. Let the fried balls cool down for a minute



7. Drop them in the warm sugar syrup.



8. Let them soak for at least a couple of hours.



9. Gulab Jamuns are ready to serve.

Notes

1. It’s always better to first fry just 2-3 balls and dip them in the syrup for ten minutes. If they are hard or if they are shrinking then add little more baking soda to the dough.
2. Make sure to fry them on very low heat otherwise they will be hard from inside. Some people place a piece of misri (sugar candy) in the balls before frying. When ball is fried, the misri melts and makes Gulab Jamun soft.
3. Always warm them a little before serving.

Summary

Recipe Name

Gulab Jamun

Author Name

Raka Jain

Published On

2010-08-01

Total Time

45M

Average Rating

5 Based on 2 Review(s)